A great Sunday lunch or easy dinner, calzone is a quick and yummy meal option.
Preheat oven to 180°C.
Boil the chopped potato in a pot of boiling water until soft. Drain well and set aside.
On a floured bench, cut the dough in half and roll each portion out gently, avoiding making any holes, to a diameter of 8-10 centimetres.
Heat a frying pan with a little cooking oil and add the onions and ham. Cook until browned. Add the cooked potatoes and mix well, then add the olives and chopped herbs.
Add the cheese and stir through. Spoon the mix over one-half of the dough, on both rolled-out portions.
Gently fold over the dough and cover the mixture. Seal the edges (use a fork or roll and squeeze the edges).
Brush each parcel with a little milk to help the dough brown, then top with salt and pepper.
Gently place on a greased or lined oven tray and place in oven.
Cook for 15 mins. Serve hot.
1 Agria potato peeled and chopped into small, even pieces of approximately 1x1 centimetre
3 tablespoons all-purpose flour
1 Farro pizza dough
1 Red Onion peeled and sliced
150 g Freedom Farms sliced manuka ham
190 g Farro pitted kalamata olives drained well of oil and roughly chopped
2 tablespoons The Garden Marjoram chopped
2 tablespoons Italian parsley chopped
1/4 cup dry mozzarella for pizza