Pepperoni & Ricotta Calzone –

Ingredients

• 2 X 200g fresh homemade dough, room temperature
• 150g ricotta, liquid drained
• 4 tbsp pizza sauce
• 40g red peppers, finely diced
• 40g pepperoni, cut into 1cm strips
• 100g grated mozzarella
• Handful basil leaves, roughly torn
• Chilli flakes, optional
• 1 tsp dried oregano
• To taste salt and ground black pepper
• 2 X 7oz fresh homemade dough, room temperature
• 5oz ricotta, liquid drained
• 1oz red peppers, finely diced
• 1oz pepperoni, cut into 1cm strips
• 3oz grated mozzarella
• Step 2 Lightly flour a clean work surface (this will prevent the dough from sticking). Then roll each portion of dough into a 26cm circle, about 3mm thick
• Step 6 When cooking is completed, open door and remove calzones with peel. Allow to cool slightly before serving