Here's an Italian version of a Cornish pasty, using pizza dough instead of pastry. The filling is ready-cooked roast chicken with spinach, red peppers and creamy ricotta cheese. Serve with a side salad.
For vegetarian calzone, spread each dough round first with a quarter of the ricotta cheese, then with 2 tbsp tomato passata. Top with lightly fried, sliced button mushrooms and sliced, cooked and peeled red peppers. Sprinkle with the Parmesan and fresh thyme leaves. Fold, seal and bake as in the recipe.