Place water and olive oil in pan of bread machine, cover with flour, place salt, sugar and yeast in seperate corners, switch machine to dough setting.

If you don't have a bread machine, make dough by hand or use packet mix.

In a bowl mix the filling ingredients (except the tomato puree & parsley) together, lighly beating the egg yolks before adding, season to taste

When dough is ready, remove from pan and knock it back gently on a lightly floured surface

Divide in half, roll each piece into a circle approximately 12 inches across.

Preheat oven to 220 C / 425 F, oil a large baking tray

Spread the tomato puree over both rounds, leave a 1/2 inch border all round, sprinkle parsley over tomato paste.

Place 1/2 of the filling on half of each round, dampen border with water, carefully fold in half to cover filling.

Fold the border gently over your fingers to seal, you can crimp with a fork or use your fingers and the back of a knife.

Place the calzone on baking tray, brush with olive oil, place in preheated oven.

Cook for 20-25 minutes, until golden brown and risen. Serve with salad and/ or chips (fries)

You can make 4 or 6 individual calzones (depending on your appetite!)

You can add mushrooms and /or ham if you like.