Pepperoni Cheese Bread Calzone

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This recipe uses a scone/damper dough for the bread, so no major kneading or waiting around for dough to rise. what you use to fill it is limited only by your imagination - pepperoni, ham, chicken, whatever takes your fancy! note: you can make self-raising flour by mixing 2 cups all-purpose flour with 2 1/2 teaspoons of baking powder and a pinch of salt.

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Steps

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Combine flour and oregano in a large bowl.

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Combine sour cream and milk and stir in to dry ingredients.

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Mix quickly to form a soft dough.

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Turn onto a lightly-floured surface.

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Knead gently , then press or roll dough into a rectangle shape , about 5mm thick.

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Beat cream cheese with milk until smooth.

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Spread evenly over dough , leaving a 1cm border.

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Top the cream cheese with pepperoni slices , mushrooms and cheddar cheese.

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Brush the beaten egg around the border , then fold the dough over and crimp the edges with a fork.

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Place the bread on a lightly-greased baking tray.

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Cut a few slits across the top of the dough and brush with extra beaten egg.

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Sprinkle with parmesan cheese.

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Bake in a hot oven for 20 to 25 minutes or until golden.

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Serve warm with a green salad or slice into finger food size snacks.

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Ingredients

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self-raising flour, fresh oregano, sour cream, milk, cream cheese, sliced mushrooms, pepperoni slices, shredded cheddar cheese, egg, parmesan cheese