Ham, tomato and ricotta calzones

Serves 4

100g shaved light ham, chopped
1/2 cup semi dried tomatoes, chopped
400g low fat ricotta cheese
1/4 cup torn fresh basil leaves
1/4 cup grated low fat mozzarella
4 sheets ready rolled reduced fat shortcrust pastry, partially thawed
1/3 cup fresh white breadcrumbs
1 egg, lightly beaten
salad leaves to serve

1. Preheat oven to 180 fan forced. Line 2 baking trays with baking paper. Combine ham, tomatoes, ricotta, basil, cheese, salt and pepper in a bowl.

2. Using a 20cm round cake pan as a guide, cut a circle from each pastry sheet. Sprinkle 1 tablespoon or breadcrumbs over 1 pastry circle, leaving a 1 cm border. Brush border with eggs. Fold pastry over to form a semi circle. Press edges together to enclose filling. Repeat with remaining mix and pastry.

3. Place calzones on prepared trays, brush with egg. Cook 20 mins or until golden.