1. Heat 1 tbsp of the oil in a frying pan over medium-high heat. Add the pancetta, chicken, and green pepper and cook until the chicken is opaque throughout, about 5 minutes. Transfer to a bowl and let cool.

2. Preheat the oven to 400°F (200°C). Divide the dough into four equal portions. Roll out each on a lightly floured work surface into a 9in (23cm) round.

3. Spread the tomato paste over the lower half of each dough round, leaving a ½ in (13mm) border. Divide the filling evenly over the paste, then top with equal amounts of the mozzarella and parsley. Season generously with the pepper.

4. Brush the exposed edges of the dough with the beaten egg. Fold over to enclose the filling, pressing the edges together firmly with your fingers or a fork to seal.

5. Brush with the remaining olive oil. Bake for 20–25 minutes or until the edges are crisp and golden brown. Serve hot.

Variation

Spicy Calzone

Fry 1–2 tsp of dried chile flakes in the mix in step 1 for added heat.