Made with a traditional pizza dough and classic pizza sauce, these calzones are packed with mushrooms, ham and pepperoni.
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Preheat oven to 220°C. Heat 2 tsp oil in a large frying pan over medium heat. Add the capsicum and cook, stirring, for 5 mins or until tender. Transfer to a large plate. Increase heat to medium-high. Add 2 tsp remaining oil and the mushroom. Cook, stirring, for 3 mins or until golden. Transfer to the plate with the capsicum.
Grease 2 large baking trays with a little remaining oil. Divide the dough evenly into 6 portions. Roll out 1 portion on a lightly floured surface to a 22cm disc. Repeat with the remaining portions.
Spread 1 tbs pizza sauce over one half of each disc, leaving a 2cm border. Divide the capsicum, mushroom, ham, pepperoni, mozzarella, parmesan and olive evenly over the sauce on each dough portion. Fold the opposite side over to enclose the filling and press to seal, pleating the edges as you go. Place the calzones on the prepared trays. Drizzle with the remaining oil. Season. Bake for 15 mins or until the calzones are golden. Serve with rocket.