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Mozzarella Salami & Tomato Calzone

1 1/2 tsp sugar
2 Tbsp dried yeast
275ml warm water
3 cups flour
1 1/2 tsp salt
1/4 olive oil

2 Tbsp basil pesto
75g semi-dried (or sundried) tomatoes, sliced
2 cups grated Mozzarella cheese
100g salami, thinly sliced and into strips
freshly ground black pepper
a little olive oil
1/2 cup grated Parmesan cheese

Dissolve the sugar and yeast in the warm water. Stand in a warm
place for 10 minutes until frothy. Combine flour and salt in a
bowl. Stir in the yeast mixture and oil. Mix to a soft dough.
Transfer dough to a lightly floured surface and knead for 5 minutes
until smooth and elastic. Place in a lightly oiled bowl. Cover
and stand in a warm place for 45 minutes until almost double in
bulk. Preheat oven to 220C. Divide dough in half. Roll both
pieces into 25cm circles. Transfer one circle to lightly greased
oven tray. Spread with pesto to within 1cm of the edge of the
dough. Top with tomatoes. Sprinkle with Mozzarella cheese over
the tomatoes, then top with salami. Place remaining dough circle
over the filling. Seal edges using your fingertips. Brush top
lightly with a little olive oil. Sprinkle with Parmesan cheese.
Bake for 20 - 25 minutes until golden. Serve hot or cold, cut into


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