Brie, Ham and Watercress Calzone

Calzone are Italian turnovers or pies made with pizza or focaccia dough, filled with tasty ingredients, folded over and shaped into a crescent. Typically they are stuffed with tomato and mozzarella, but they may include other vegetables, meats or cheeses; the choice is endless.

Ingredients:

1 quantity of Focaccia dough.

1 small red onion, thinly sliced

150g Brie, sliced

100g honey cured ham torn into pieces

86g watercress leaves

sea salt and freshly ground black pepper to season

Method:

Preheat the oven to 230C.

Make up the Focaccia dough and allow the first rising. Knock back the dough, divide into four pieces and shape each into a ball. Roll each out on a lightly floured surface to about a 9 inch diameter.

Top one side of each circle with onion, Brie, ham and watercress. Leave about an inch at the edge of the dough circle to allow for sealing. Season with sea salt and freshly ground black pepper.

Wet the edge of the dough with water using a pastry brush or your fingers. Fold and stretch the dough over to enclose the filling, pinch and twist the edges together to seal, making a twisted point at each end of the calzone.

Transfer to a baking tray, shape into a crescent and lightly dust with flour. Bake for 10-15 minutes on the top shelf of the oven until the calzone are pale golden on top.

Serve warm with salad.