Calzone, or little pockets, are like pizzas that are folded into a half-moon shape. These smaller versions are great snacks as they can be eaten with your hands.
Sift the flour into a large bowl and mix in the salt and yeast. Make a well in the centre and add the water mixture along with the olive oil.
Use a wooden spoon to mix everything together to create a wet dough. Turn out the dough onto a clean well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Shape in 6 balls, place on a greased and floured baking tray and cover with a tea-towel. Leave in a warm place to rest for at least 30 minutes until the dough nearly doubles in size.
Meanwhile preheat the oven to 220ºC/425°F/gas mark 7.
Once rested turn out the balls onto a floured surface. Use your hands to push out from the centre, creating six round discs, about 15cm in diameter. Place the pizza bases on two oiled baking trays.
To prepare the vegetarian filling, mix all the ingredients in a large bowl and equally divide between the three pizza bases. Please make sure that you place the filling on one side of the disc.
To prepare the meat filling, spread the pesto equally on the remaining pizza bases, place a slice of ham on top, two slices of mozzarella, a pinch of salt and pepper and cover with the remaining ham. Please make sure that you place the filling on one side of the disc.
Gently fold one side of the pizza disc on top of the other creating a half moon shape. Ensure that you seal properly the half moon shaped calzone.
Cook in the middle of the oven for about 20 minutes or until golden brown. Once ready rest them on a rack for approximately 1 minute and enjoy with a cold beer.
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