This is one of my earlier recipes that I am still very fond of. I now use a naturally leavened dough to make pizzas and calzone, but this recipe is an easier one to start off with. The sky is the limit when it comes to fillings; I particularly like a mix of basil, Kalamata olives, goat’s cheese, mozzarella and homemade tomato sauce.
Ingredients, makes one calzone
500g strong white flour...
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