Recipe for Salami Calzone 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE PIZZA DOUGH ----------------
2 x 6 g sachets dried yeast
300 ml Warm water, ( 1/2 pint)
1 pch Salt
2 tbl Olive oil
625 gm Strong white flour, (1 1/4lb)
----------------- FOR THE FILLING ----------------
100 gm Milano salami, finely sliced (3 1/2oz)
125 gm Cherry tomatoes, cut in half (4oz)
270 gm Camembert cheese, thickly sliced
1 med Egg, beaten
Instructions:
Instructions: Dissolve the yeast in warm water, add the salt and olive oil.

Place the flour in a bowl making a well in the centre, gradually add the yeast liquid until a dough is formed, knead until smooth.

Place in a lightly oiled bowl, cover and leave to rise for 1 hour.

Divide the dough into four pieces. Flatten out one at a time to 1cm ( 1/2 inch) thick. Place on a dry cloth and put a quarter of each of the filling ingredients on half of each pizza base.

Cover the filling by folding the pizza in half and seal by wetting the edge with a little beaten egg and pressing with the back of a fork. Glaze with a little milk.

Preheat the the oven to 220 C, 425 F, Gas Mark 7.

Place the calzones onwell oiled baking trays and place in the oven for 15-20 minutes, until golden brown.

NOTES : A traditional Italian main course meal, alternatively it could be used as a tasty hand held snack.

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