- Step 1
Combine yeast, salt, sugar and warm water in a jug. Stir with a fork. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles form on surface. Sift flour into a large bowl. Add yeast mixture and 2 tablespoons oil. Mix to form a soft dough.
- Step 2
Turn dough onto a lightly floured surface. Knead for 8 minutes or until smooth and elastic. Place in a lightly greased bowl. Cover with plastic wrap. Set aside in a warm place for 15 to 20 minutes (on a hot day) or until doubled in size. Preheat oven to 220°C. Brush a large baking tray with remaining oil.
- Step 3
Punch dough with your fist. Knead gently on a lightly floured surface. Cut dough into 4 pieces. Knead each piece into a ball. Roll each ball into a 24cm (diameter) round.
- Step 4
Arrange a quarter of the pancetta, mushroom, cheese and rocket over half of each round, leaving a 2cm border around the edge. Brush edge with water. Fold dough over to enclose filling. Press edges together to seal.
- Step 5
Place calzones on prepared tray. Brush tops with egg. Sprinkle with sea salt and pepper. Bake for 10 to 15 minutes or until golden and crisp. Serve.