1.Make up the dough according to the package instructions. Knead the dough briefly on a lightly floured work surface until smooth, then put into a lightly oiled bowl and cover with a clean dish towel. Leave to rise for about 15 minutes until doubled in size.

2.Meanwhile, prepare the filling. Use your hands to squeeze all excess water from the spinach. Put the spinach in a bowl and mix in the ricotta, Parmesan, peppers, scallions and basil. Season to taste with nutmeg, salt and freshly ground black pepper. Preheat the oven to 425°F (220°C).

3.Punch down the risen dough and cut it into four equal pieces. Roll out each piece on a lightly floured surface to a 20 cm round. Spread one-quarter of the spinach mixture over half of each dough round, taking it to about 2.5 cm from the edge. Pile the chicken on top.

4.Brush the edge of each dough round with beaten egg, then fold over the untopped half to make a half-moon shape. Crimp the edges to seal tightly.5Place on a lightly oiled large baking tray. Brush with beaten egg and bake for about 15 minutes until puffed and golden brown. Serve hot.

Variation• For vegetarian calzone, spread each dough round first with one-quarter of the ricotta cheese, then with 2 tablespoons tomato sauce. Top with lightly fried, sliced button mushrooms and sliced, cooked and peeled red peppers. Sprinkle with fresh thyme leaves and a cheese suitable for vegetarians. Fold, seal and bake as in the main recipe.

Serves 4

Preparation time 30 minutes, plus 15 minutes rising

Cooking time 15 minutes

Each serving

37 g protein • 16 g fat of which 7.5 g saturates • 58.5 g carbohydrate • 9.5 g fibre • 550 Calories