Gluten-free ham and pineapple calzone

Method

• 1
  Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
• 2
  Make Dough: Using an electric mixer, beat dough mix, xanthan gum, oil, eggs and 100ml cold water on low for 2 minutes or until smooth. Using lightly oiled hands transfer dough to a lightly oiled surface. Knead for 1 minute (see notes).
• 3
  Divide dough into 4 equal portions. Cover 3 portions with plastic wrap and set aside. Using a rolling pin, roll out remaining portion on a lightly floured surface to form a 22cm round.
• 4
  Combine ham, capsicum, mushroom, pineapple and 2/3 cup cheese in a bowl. Leaving a 1cm border around edge of dough, spread with tomato paste. Place 1/4 of the ham mixture over one half. Brush edge with water. Fold over to enclose filling. Pinch edges together to seal. Place on 1 prepared tray. Repeat with remaining dough, ham mixture and trays. Spray tops with oil. Sprinkle with remaining cheese.
• 5
  Bake for 12 to 15 minutes or until golden and cooked through. Serve.