Calzone with roast capsicums

Preparation

1. Preheat the oven to 220°C and lightly oil a baking tray. Place the capsicums on the tray, cut side down, and roast for 10–15 minutes or until the skins are wrinkled and are starting to char.
2. When the capsicums have finished roasting, put them in a plastic bag and leave until cool enough to handle. Leave the oven on.
3. Meanwhile, heat the oil in a frying pan, add the onion and garlic, and fry over a moderately low heat, stirring frequently, for 10 minutes or until softened and starting to turn golden.
4. Add the chicken to the pan and fry for a further 2 minutes or until the chicken changes colour (it will not be cooked through). Remove from the heat.
5. Stir in the sun-dried tomatoes, basil, olives and seasoning. Set aside.
6. Make up the pizza dough – using both sachets – with 1 cup (250 ml) tepid water, or according to the packet instructions. Knead the dough briefly until smooth, then cut it into 4 portions. Roll out each piece on a lightly floured work surface to a 20 cm round.
7. Peel the skins from the roast capsicums, then roughly chop the flesh.
8. Stir the capsicums and mozzarella into the chicken mixture. Pile one-quarter of the chicken filling in the centre of each dough round.Brush the edge of each dough round with some of the beaten egg, then fold over into a half-moon. Seal the edges by firmly folding them over and crimping together.
9. Place the calzone on a lightly oiled baking tray and cover loosely with plastic wrap. Leave to rise in a warm place for 15 minutes.
10. Uncover the calzone and brush with the remainder of the beaten egg. Sprinkle with the sesame seeds.
11. Bake for 15 minutes or until golden brown. Serve warm or at room temperature.