Calzone

Put the flour, yeast and salt into a bowl and mix together, then make a well in the centre.

Stir the sugar into the warm water then pour into the well in the dry ingredients.

Working from the edge mix all the dry ingredients into the water. When the mix has come together turn out onto a lightly floured surface and knead for 10 minutes. The dough should be soft and spring back to the touch.

Flour the dough and cover with cling film, then leave to rest for about 15 minutes.

Divide the dough into 3 or 4 pieces, depending on how many calzones you want to make.

Preheat the oven to 200°C (180°C fan, gas mark 6). Roll out the dough on a lightly floured surface until it is about 5 mm thick. Place on a baking tray And leave to rest for 15-30 minutes, repeat this with the other pieces of dough.

Next spread tomato pasta sauce all over the centre of the dough then pile on the ham, tomatoes and grated cheese. Lightly brush the edge of the dough with milk or water then fold the dough in half, pinching the edges to make sure the calzone is sealed.

Place on a baking tray and bake in the oven for 10 minutes or until the filling is hot and the cheese has melted.