Egg Calzone

• 2 teaspoons dried yeast
• 1 teaspoon caster sugar
• 2 1/2 cups plain flour
• 1 pinch salt
• 1 tablespoon olive oil
• 4 eggs
• 1/3 cup tomato paste
• 100 g shaved ham, chopped
• 1/2 cup reduced-fat tasty cheese, shredded
• 4 green onions, thinly sliced
• 1/3 cup flat leaf parsley, chopped

1. Preheat oven to 210C/190C fan-forced. Line 2 baking trays with baking paper. Combine yeast, sugar and 1 cup LUKEWARM water, in a large jug. Using a fork, stir. Cover, then let stand in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour and salt into large bowl. Add yeast mixture and oil. Mix to combine. Turn out dough onto a lightly floured surface. Knead for 5 minutes. Divide dough into 4 portions.
2. Meanwhile, heat a large frying pan over moderate heat. Crack eggs into pan; cook for 1 minute or until just cooked underneath.
3. For each calzone, roll a portion of dough into a 20cm round. Spread with paste; top with ham, egg, cheese, onion and parsley. Lightly brush edges with water, fold rounds in half to enclose filling. using a fork, press edges together to seal. Place on prepared trays. Bake for 15-18 minutes or until golden.

yeast, caster sugar, flour, salt, olive oil, eggs, tomato paste, ham, tasty cheese, green onions, flat leaf parsley

Taken from www.food.com/recipe/egg-calzone-358054 (may not work)