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    Mozzarella and Parma Ham Calzone

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    Mozzarella and Parma Ham Calzone

    Delicious served warm but also very good cold in picnic baskets.

    • Preparation time: 20 minutes, plus 10 minutes resting
    • Cooking time: 30 minutes
    • Total time: 50 minutes, plus 10 minutes resting 60 minutes

    Serves: 4


    • 400g new potatoes, cut into 5mm slices
    • 280g McDougalls White Bread & Pizza Base Mix
    • 145g carton Waitrose Fresh Red Pesto Stir-in Sauce
    • 2 x 125g packs Galbani Italian Santa Lucia Mozzarella, drained and diced
    • 90g pack Waitrose Italian Parma Ham, roughly torn
    • Strong or plain flour, for dusting


    1. Preheat the oven to 200°C, gas mark 6. Cook the potatoes in a pan of boiling water for 8-10 minutes until tender.
    2. Meanwhile, make up the bread mix using 200ml tepid water and knead for 5 minutes according to pack instructions. Quarter the dough then roll out on a lightly floured surface to make 4 x 20cm circles.
    3. Drain the potatoes, cool under running water then transfer to a bowl. Stir in the pesto, mozzarella, ham and plenty of pepper, mixing well. Spoon the filling onto the lower halves of the 4 circles, leaving a 1cm border around the edges - you will need to pile the mixture quite high. Fold over the top half of the dough to enclose the filling, stretching it a little if needed as you lift it over the mixture. Pinch the edges together firmly to seal. Bend the points of the half circle towards each other slightly to give the calzone a crescent shape.
    4. Transfer to a large non-stick baking sheet. Sprinkle with a little flour and leave to rise for 10 minutes. Bake for 20 minutes until well risen and golden. Allow to cool a little before serving.

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