Antipasto Filled Calzone

INGREDIENTS

Dough:

2 ½ teaspoons active yeast granules

4 teaspoons sugar

3 tablespoons warm water

3 ¾ cups flour

1 teaspoon salt

1 cup milk

1 egg

Filling:

2 tablespoons Delmaine Garlic Infused Olive Oil

100g Delmaine Pitted Jumbo Kalamata Olives, diced

100g Delmaine Red Pepper Stuffed Olives, diced

100g Delmaine Sundried Tomatoes, diced

1 Delmaine Chargrilled Capsicum, diced

6 sprigs fresh thyme, chopped

Freshly ground black pepper to taste

1 egg beaten with 1 tablespoon water

DIRECTIONS

To make the dough, stir the yeast and sugar into the warm water in a small bowl. Stand until frothy. Briefly mix the flour and salt in a food processor. With the machine running, pour in the yeast, milk and egg and process until a ball of dough is formed. Knead for a few minutes, until shiny. Place the dough in a lightly oiled bowl and cover with plastic film. Allow to rise until doubled, about 2 hours. Knead the dough lightly. Divide into 6 even pieces. Shape each piece into a ball. Flatten with your hand then roll each piece into an oval about 4-5 mm thick. Warm the garlic in the oil over low heat for about 3 minutes and reserve. Mix olives, sundried tomatoes, capsicum and thyme together with 1 tablespoon of the oil. Place about 1/3 of a cup of the antipasto mix in the centre of each dough oval. Sprinkle with ground pepper. Brush the egg and water around the outside edge of the dough. Cover with a towel and rest for 10 minutes. Fold each oval in half and press the edges together with your fingertips. Brush the tops with the remaining garlic-infused oil. Place each calzone on an oiled baking tray. Bake the calzone at 190^c for 20 minutes.