Pepperoni, Tomato and Cheese Calzone

To make the dough, combine flour, yeast, sugar and salt in a large bowl. Add water and oil. Stir to form a soft dough. Knead on a lightly floured surface for about 5 minutes, or until smooth and elastic.

To make the calzones, preheat oven to 220°C/200°C (fan-forced) and line 2 large baking trays with baking paper. On a floured bench, cut ball of dough into eight equal pieces. Roll out each piece to a 12cm circle

Add D'Orsogna Pepperoni, tomato and cheese into one-half of each of the dough circles. Fold pastry to enclose filling and pinch together.

Place calzones on prepared trays and cook for 15 minutes, or until golden and crisp. Serve warm or cold.