All Day Breakfast Calzone

a) When hot, add the mushrooms, bacon lardons and sausage meat to the pan and fry until browned, 8-9  mins.  Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle. Cook bacon thoroughly.

b) Once cooked, set aside to cool, 5-10 mins.

c) Once cooled, add the marinara sauce and the sugar (see pantry for amount).

a) Halve the ball of dough. Sprinkle a little flour on a clean worktop and roll the dough into circles the size of a dinner plate, approximately 0.5cm thick.

c) Transfer to a large lined baking tray. 

a) Divide the sausage and bacon mixture between the pizza dough circles, placing the mixture over one-half of the dough, and leaving a 2cm wide border around the edge.

b) Top with three quarters of the cheese, then fold the top half of the dough over the filling to enclose it.

c) Gently press the edges down with the back of a fork to tightly seal the parcel along the opening.

a) Brush the top with a bit of oil, then sprinkle over the remaining cheese.

b) Bake on the top shelf of your oven until the pastry is golden, 15-18 mins. Turn the tray halfway through.

c) While the calzones bake, in a small bowl, combine the pesto and mayo (see pantry for amount).