Calzone (makes 2)

Ingredients
1/2 teaspoon dried yeast
140 ml warm water
225g strong bread flour (white or wholemeal/white mix)
large pinch of sea salt
1/2 teaspoon dried mixed herbs
1 tablespoon olive oil

Filling
2 tablespoons tomato passata or pesto sauce
1/2 small green pepper - cut into strips
few slices of mozzarella cheese
25g grated cheddar
8 pitted olives (optional)
1 tablespoon sweetcorn (optional)
thin slices of salami/chorizo or ham
freshly ground pepper
pinch of mixed herbs - basil, thyme, oregano, parsley

Method
1. Make the dough first. Place the flour and salt into a large bowl.
2. Measure warm water into a jug and stir in the dried yeast to dissolve.
3. Make a well in the centre of the flour and gradually pour the water/yeast mixture in whilst mixing with your fingers.
4. Bring the dough together and add olive oil.
5. Using your hands to squelch out any lumps! knead in the bowl until it forms into a ball and the bowl is clean.
6. Transfer the dough onto a floured surface and knead well for about 5 minutes until the dough is soft and smooth.
7. Return the dough to the mixing bowl and cover with a clean cloth. Leave to rise for approx 1 hour.
8. Divide the risen dough in half. Knead again and roll out into a rough circle.
9. Preheat oven to 200°C/400°F Gas 6.
10. Line a baking tray with baking parchment.
11. To assemble: Spread the passata or pesto sauce evenly over the dough, leaving a 2cm edge.
12. On one half of each circle, place fillings leaving a 2cm border all around the edges.
13. Brush edges with a little water, then fold the dough over the filling to cover it.
14. Press and pinch the edges together with your fingers to seal in the filling.
15. Place on a baking tray and cook for approx 20 minutes until golden brown.
Take care when eating calzone as the filling will be very hot!