For the dough
- 250g/9oz plain flour
- 2 tsp baking powder
- large pinch salt
- 2 large free-range eggs, beaten
- 2 tbsp sunflower oil
For the filling
- 50g/1¾oz mozzarella, grated or torn
- 400g tin chopped tomatoes, cooked in a saucepan until reduced by half
- 4 stalks sprouting broccoli, chopped
- ½ onion, sliced
- 50g/1¾ cheddar, grated
- 2 rashers bacon, cooked and chopped
- 1 garlic clove, finely chopped
- 2 tbsp fresh herbs, or 1 tsp dried herbs of your choice (such as basil, oregano or parsley)
For the dough, put all the ingredients in a large bowl and mix together, add 4–6 tablespoons water, one tablespoon at a time, until the dough comes together.
On a floured work surface roll out the dough into two circles, roughly the same size.
Preheat the oven to 220C/200C Fan/Gas 6. Place a baking tray or pizza stone in the oven to heat up.
Mix all the fillings ingredients together and divide in half. Each half on one side of each circle of dough and fold the dough over to create a pasty shape. Seal the edges using your fingers or a fork.
Place the calzones on baking paper and carefully transfer to the preheated baking tray or pizza stone. Cook for 15–20 minutes, or until the dough is crisp and browned.
Any flour with a raising agent can be used, such as self-raising flour or strong flour with dried yeast. If using fast action dried yeast there is no need to leave it to prove, you can use the dough straight away.
The dough can be made the day before and left in the fridge overnight.
Tomato purée or sun-dried tomatoes blended can be used instead of reduced tinned tomatoes.
Any leftover vegetables can be used. Frozen or tinned veg are also fine.
Any meat or leftover cooked meats can be used instead or as well as the bacon. Just make sure it's been cooked first.