Egg Calzone

This recipe comes from the january 2009 issue of recipes +" magazine."

Preheat oven to 210c / 190c fan-forced.

Line 2 baking trays with baking paper.

Combine yeast , sugar and 1 cup lukewarm water , in a large jug.

Using a fork , stir.

Cover , then let stand in a warm place for 5 minutes or until bubbles appear on the surface.

Sift flour and salt into large bowl.

Add yeast mixture and oil.

Mix to combine.

Turn out dough onto a lightly floured surface.

Knead for 5 minutes.

Divide dough into 4 portions.

Meanwhile , heat a large frying pan over moderate heat.

Crack eggs into pan.

Cook for 1 minute or until just cooked underneath.

For each calzone , roll a portion of dough into a 20cm round.

Spread with paste.

Top with ham , egg , cheese , onion and parsley.

Lightly brush edges with water , fold rounds in half to enclose filling.

Using a fork , press edges together to seal.

Place on prepared trays.

Bake for 15-18 minutes or until golden.

dried yeast, caster sugar, plain flour, salt, olive oil, eggs, tomato paste, ham, reduced-fat tasty cheese, green onions, flat leaf parsley