Spaghetti Bolognese Calzone

Preheat oven to 190 degrees C and place oven rack to middle position.

To prepare Dough: in a mixing bowl dissolve Yeast in Warm Water and allow to sit for 10 minutes until frothy on top.

Stir in Salt, Sugar, Olive Oil and gradually mix in the Flour all the flour is incorporated and the dough is smooth. Add more flour if dough is sticky. Cover with a damp tea towel and allow to sit in a dark and draft-free place until doubled in size.

To prepare the Bolognese Sauce: Heat Vegetable Oil in a medium sauce pan, add minced beef and fry until half cooked. Add Onions, Oregano and Garlic and allow to cook until onions are soft and beef is fully cooked.

Add Hot Water, MAGGI Chicken Stock, Tomatoes and Basil and allow to simmer on medium heat for 15 minutes. Add Peas and Carrots to the sauce and simmer for an additional 5 minutes.

Meanwhile cook Pasta in boiling Water until Aldente. Drain, discard water, and add to the meat sauce. Simmer for another 5 minutes in sauce until Pasta is soft. Allow the Pasta and Meat sauce to cool slightly.

Press Dough to push out the air bubbles, cut into 8 equal pieces and roll-out each piece on a floured surface to about 15-20 cm in diameter and 3-4 mm thick.

Place 1/8 of the filling in the center of the flat dough, top with 1/8 of the grated Mozzarella Cheese and fold over the dough to form a Calzone shape, and press down to seal the edges.

Slightly brush with Olive Oil and make a small incision in top of each Calzone to allow steam to come out.

Bake on a cookie sheet in an oven for 10-15 minutes or until dough is cooked and golden on top and bottom.