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In a large bowl, mix olive oil, salt and hot water.
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Add yeast.
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Let sit for 5 min to allow the yeast to proof.
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Once proofed, add about 2 cups of flour.
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Mix gently but thoroughly with a wooden spoon.
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Transfer to prepared surface and knead, adding extra flour as required, for 5-8 minutes.
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Place in a lightly oiled bowl and let sit until the dough has doubled - an hour or more.
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Once the dough has risen, knead gently for about a minute.
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Cut the dough into 4 pieces.
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Let rest for approx. 15 minutes.
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Preheat oven to 475°
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While the dough is resting, prepare the filling ingredients.
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Wash and dry the arugula.
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Gently tear apart the prosciutto.
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Roughly chop the walnuts.
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Grate the cheese.
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Slice the mozzarella (or grate if preferred).
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Thinly slice the apples and mix with a squeeze of lemon juice.
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Roll the dough into small circles.
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Add the toppings to the centre of the circle.
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I started with Olive Oil, then added prosciutto, arugula, apple slices, walnuts, a drizzle of honey, cheese and finally, a grate of fresh black pepper.
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Fold the dough over the filling so the edges meet.
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Gently pinch and roll the edges to form a seal.
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Finish with a fork to help ensure the calzones don't open in the oven.
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Place onto a parchment lined baking sheet.
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Bake for 8-9 minutes.