2 x shop-bought, ready-rolled pizza doughs
2 cups (180g) grated mozzarella or cheddar cheese
1 cup (70g) chopped fresh mushrooms
8–10 cherry tomatoes, halved
24 slices pepperoni
1 cup (240ml) tomato sauce/passata
1 egg, beaten
Unroll both pizza doughs and set on your worktop, side-by-side. If the dough has a paper backing, leave that in place as it will make it easier to move around. If the dough doesn’t have a paper backing, set on a lightly floured sheet of greaseproof paper.
Working on one half of each circle of dough, place 1⁄2 cup (45g) of the grated cheese on each pizza dough, followed by 1⁄2 cup (35g) mushrooms, half of the tomatoes, half of the pepperoni and then the remaining cheese. Finally, top each pile of ingredients with 1⁄2 cup (120ml) of the tomato sauce.
Brush a little of the egg wash around the edges, then bring the other half of the dough over the top of the filling to form a half-moon shape. Crimp the edges of the dough together to seal, then brush the top of each Calzone with a little beaten egg.
Slide the greaseproof paper onto a baking sheet and transfer to an oven preheated to 180°C/350°F/gas mark 4 for 15–20 minutes, until the Calzone is golden brown and the filling is bubbling. Let the Calzone cool for a few minutes before serving, as the filling will be very hot.
Slide the Calzone onto a baking sheet then transfer to the freezer for a couple of hours to firm up. Once partially frozen and holding their shape, transfer the Calzone to a labelled freezer bag and freeze flat for up to 3 months.
TO COOK FROM FROZEN:
The Calzone can be cooked straight from frozen. Simply place on a lined baking tray and cook in an oven preheated to 200°C/400°F/gas mark 6 for 30 minutes, until golden brown and the filling is piping hot.