Calzone

Well, it looks like a giant cornish pasty, little did you know this is a Frillies delight.  The Italians traditionally made this when there was left overs to be used up.  Perfect for us post Christmas skintus folk (and its wholemeal too).
What you need...
Filling-Leftovers- i used beef bolognese, but could be left over veg,           -cheese, i used hard goats cheese, but anything that melts well will be fine
for the dough-1 1/2 cups of luke warm water1 tbsp of oil (olive, rapeseed whatever you fancy)1 sachet of dry active yeast (1tbsp)good pinch of sugar (organic non bleached is best)good pinch of salt
1 egg beaten

what to do ...dough,well i just chucked it all in the bread maker and switched it on dough mode,alternatively you can add all the dry ingredients into a bowl and add the water little by little until it becomes smooth and elasticadd the oil and then need for around 5 mins.then you need to put back into the bowl and cover with a damp tea towel.  Leave for 30 mins to allow the magic to happen
preheat the oven to about 180 degrees
flour a board or flat surface, split the dough into 4 balls, roll the first one out, you want this to be in a circle about 25cm wide and the thickness of a pound coinSpoon your left over half of your rolled out dough, but leave about 2cm lip (this is so you can seal it).Grate over your desired cheeseBrush some beaten egg along the lip you have left and fold over the dough, tuck in all the bits and pinch around the edge to seal. 
Place on a baking tray and brush the egg over top (this will give it a golden shine)do the same with the other 3 ballsput in the preheated oven and cook for 15-20 mins until hot in the middle
Dont worry if you are not cooking for 4, you could use the other dough balls for pizza bases