Ingredients

• 225g/8oz plain strong flour
• plus extra for dusting
• 90ml/3fl oz milk
• warmed to body temperature
• 50ml/2fl oz water
• warmed to body temperature
• 1 tsp dried yeast
• 25ml/1fl oz olive oil
• pinch salt
• 150g/5oz cherry tomatoes
• halved
• 200g/7oz buffalo mozzarella
• roughly chopped
• 200g/7oz assorted Italian cold meats (for example: salami
• prosciutto
• speck)
• 1 tbsp capers
• rinsed and drained
• 30g/1oz grated parmesan

Directions

• For the dough
• sift the flour into a bowl.
• Mix the milk
• water and yeast together in a separate bowl.
• Add the yeast mixture to the flour and mix together to form a dough. Knead the dough for five minutes on a floured and even service.
• Add the olive oil and knead again to combine. Cover the bowl with cling film and leave somewhere warm for two hours.
• Preheat the oven to 230C/450F/Gas 8. Place a baking tray into the oven to preheat.
• Add the salt to the dough and knead again
• then divide the dough into four equal portions and roll into balls.
• Place each ball onto a floured work surface and roll out into 20cm/8in circles.
• For the filling
• place all of the filling ingredients into a bowl and mix together well.
• Place one quarter of the filling mixture onto one half of each dough circle
• leaving a 2cm/1in gap around the edge.
• Brush the clean edges with water then fold the other sides over to cover the filling and pinch the edges to seal the four parcels.
• Place the calzones onto the preheated baking sheet and transfer to the oven to bake for eight minutes
• or until the dough is cooked through and the filling hot.