Ingredients

• 1 tablespoon olive oil
• 1 red capsicum, halved, deseeded, finely chopped
• 200g button mushrooms, thinly sliced
• 250g fresh ricotta
• 100g mozzarella, finely chopped
• 40g (1/2 cup) finely grated parmesan
• 100g thinly sliced ham, finely chopped

Dough

• 450g (3 cups) plain flour
• 2 teaspoons (7g/1 sachet) dried yeast
• Pinch of salt
• 310ml (1 1/4 cups) water
• 1 tablespoon olive oil
• Olive oil, to grease

Method

• Step 1 Heat the oil in a large frying pan over medium-high heat. Add the capsicum and mushroom and cook, stirring occasionally, for 3-4 minutes or until soft. Set aside for 15 minutes to cool. Combine the ricotta, mozzarella, parmesan and ham in a bowl. Season with pepper. Stir in the capsicum and mushroom. Cover with plastic wrap and place in the fridge for 1 hour to cool.
• Step 2 Meanwhile, to make the dough, combine the flour and yeast in a large bowl. Stir in the salt. Make a well in the centre. Add water and oil. Use a wooden spoon to stir until well combined, then use your hands to bring the dough together in the bowl.
• Step 3 Turn the dough onto a lightly floured surface and knead for 3 minutes or until almost smooth. Brush a large bowl with olive oil to grease. Place the dough in the bowl and set aside in a warm, draught-free place for 1 hour to prove or until the dough has doubled in size.
• Step 4 Punch down the centre of the dough with your fist. Knead the dough in the bowl for 20-30 seconds or until the dough is smooth and elastic, and has returned to its original size.
• Step 5 Preheat oven to 190°C. Line 2 large baking trays with non-stick baking paper. Divide dough into 6 equal portions and cover with plastic wrap. Roll out 1 portion of dough on a lightly floured surface to an oval shape about 14cm wide and 22cm long. Place one-sixth of the filling over half the dough, leaving a 2cm-wide border. Lightly brush the edge of the dough with water. Fold in half to enclose the filling. Pinch the edges together to seal. Place on 1 lined tray. Repeat, in 5 more batches, with the remaining dough and filling. (To freeze, see tips)
• Step 6 Brush each calzone with oil. Bake, swapping trays halfway through cooking, for 25-30 minutes or until golden.