Sophie Hanson, Kidspot
Ham and pineapple calzones
For the filling:1 tbsp olive oil, 1 medium red onion, finely chopped, 1 can cherry tomatoes or 1 punnet fresh cherry tomatoes, 1 1/2 cups pineapple pieces, drained, 1 cup shredded mozzarella, 6 thick slices good quality ham, shredded or cut into strips
2. Preheat oven to 200C (180C fan-forced) and line two large baking trays with paper. Heat olive oil in a frying pan over medium and cook the onion for 5 minutes or until soft. Add the tomatoes, lower the heat and cook for another 5 minutes.
3. To assemble: Divide the dough into 6 or 8 small balls (depending on how many calzones you would like and how big you'd like them to be). Roll one ball out to a circle about 5mm thick, spread one half with the tomato sauce, leaving a good clear edge for sealing, then sprinkle with the ham, cheese and pineapple. Fold the other half of dough over the top and then seal by rolling the edges up over themselves to form a seal. Brush with a little extra olive oil then slice a couple of 'steam vents' in the top. Repeat with remaining dough balls and filling then bake for 25-30 minutes or until golden and cooked through.