100g assorted Italian Cold Meats (eg. prosciutto, salami, pepperoni)
125g mozzarella, roughly chopped
6 sundried tomatoes, roughly chopped
50g Parmesan Cheese, grated
A little milk or water
Preheat the oven to 190°C/375°F/170°C Fan Oven/Gas Mark 5. Make the pizza dough according to the manufacturer’s instructions.
Divide the dough into four pieces, then, on a lightly floured surface, roll out each piece until it is about 8” in diameter. Place on a baking tray and leave to rest for 15 minutes.
Next, spread 2tbsp of the Ragu Smooth Bolognese sauce over the centre of each base then divide the meats, sun dried tomatoes and mozzarella cheese between the four bases. Sprinkle with half of the parmesan cheese and another tablespoon of sauce.
Lightly brush the edges of the dough with a little water then fold the dough in half, pinching the edges to make sure the calzone is sealed. Sprinkle with the remaining parmesan cheese.
Bake in the pre heated oven for 20 minutes until the calzone is golden brown.
To serve - Warm the remaining Ragu sauce and pour a few spoonful’s over the cooked calzones, serve with a crisp salad.
Alternatives – Use your favourite pizza toppings instead of Italian meats to personalise your calzone!