Traditional Calzone with ricotta and pepperoni

Preparation:

1. Defrost & prove the pizza puck as per packaging guidelines
2. Set the oven to the required temperature

Method:

1. Dust your bench with the polenta.
2. Roll or pin out the dough to around a 12 inch size.
3. Spread half the tomato sauce onto one half of the dough.
4. Add the parmesan, ricotta, pepperoni and picked basil to the dough on the sauce side
5. Fold the dough over to create a half moon shape
6. Now seal & crimp the edges together and slide onto a pizza paddle
7. Place the calzone into a hot oven until crisp and cooked.
8. Heat some of the tomato sauce in a pan
9. Place the calzone onto a tray, spoon over the tomato sauce to one side
10. Transfer to a board and finish with basil - serve