SAUSAGE ROLL MAKER PIZZA SUPREME CALZONES

MAKES 12 PREP 40 MINS COOK 45 MINS

• 2 x 250g fresh pizza dough balls

• 80g sliced pepperoni, chopped

• 75g button mushrooms, chopped

• ½ cup pitted sliced kalamata olives

• 1½ cups pizza cheese • flour, for dusting • baby rocket leaves, to serve

TOMATO SAUCE

• 2 tbsp olive oil

• 1 onion, finely chopped • 3 garlic cloves, crushed • ¼ cup tomato paste

• 2 x 400g cans chopped tomatoes

• ½ tsp chilli flakes

• ½ cup torn basil leaves

1 Rest dough balls following packet directions.

2 TOMATO SAUCE In a medium saucepan over medium heat, heat oil.

Cook onion and garlic

3 mins or until tender. Stir in paste. Add tomatoes and ¼ cup water. Bring to boil. Simmer, stirring occasionally, 12-15 mins or until thickened. Stir in chilli flakes and basil. Season with salt and pepper.

3 Meanwhile, in a large bowl, combine pepperoni, mushrooms, olives and cheese. 4 Lightly grease a 4-hole (2 tbsp) sausage roll maker. Divide each dough ball into 6 equal portions. Roll each portion of dough on a lightly floured surface to a 12 x 9cm rectangle. Top with 2 tbsp filling. Fold over four sides to enclose filling. Press to seal. Place a calzone into each hole. Cook 8-10 mins or until dough is golden and filling is hot. Repeat with remaining dough and filling to make 12 calzones.

5 Serve calzones with sauce and baby rocket leaves.

Instead of pizza dough balls, you could use 3 sheets of shortcrust pastry with each sheet cut into 4 squares.