Deliciously hot cheesy bread, serve with salad to balance out the richness

Makes 6.
Prep 15 mins. Cook 15-29 mins. 

Ingredients

• 1 recipe basic dough divided into 6
• Garlic infused oil for brushing
• 125g Anchor Cream Cheese, softened
• 250g Kapiti Kikorangi Blue Cheese, cubed
• 125g Mainland Mozzarella
• 100g green olives, roughly chopped
• 1 tablespoon chopped thyme
• 6 tablespoons Mainland Shredded Parmesan
  

Instructions  

1. Heat the oven to 200C.
2. Divide into 6 even pieces. Shape each piece into a
   ball. Flatten with your hand then roll each piece into an
   oval about 4-5mm thick.
3. In a bowl, mix together the blue cheese, cream cheese,
   mozzarella, olives and thyme.
4. Place about 1/6 of a cup of the cheese mix in the centre
   of each dough oval. Sprinkle with a little pepper.
5. Fold each oval in half and press the edges together with
   your fingertips. Crimp the edges so none of the filling can
   spill out.
6. Place the calzone side by side on a floured baking sheet,
   (use 2 if needed). Brush the tops with the remaining garlic-infused
   oil and scatter each with the parmesan.
7. Cook for 15- 20 minutes until the dough is puffed up and
   golden on top. Serve hot with pickle and salad.