3 cups mozzarella
2 cups mushrooms
12 cherry tomatoes
2 cups tomatoes
1. Unroll both pizza mixtures and set on your worktop, next to each other. On the off chance that the batter has a paper backing, leave that set up as it will make it simpler to move around. In the event that the mixture doesn’t have a paper backing, set on a softly floured sheet of greaseproof paper.
2. Taking a shot at one portion of each hover of batter, place 1⁄2 cup of the ground cheddar on every pizza mixture, trailed by 1⁄2 cup mushrooms, half of the tomatoes, half of the pepperoni and afterward the rest of the cheddar. At long last, top each heap of fixings with 1⁄2 cup of the pureed tomatoes.
3. Brush a tad bit of the egg wash around the edges, at that point bring the other portion of the batter over the head of the filling to frame a half-moon shape. Pleat the edges of the batter together to seal, at that point brush the head of each Calzone with a little beaten egg.
4. Slide the greaseproof paper onto a preparing sheet and move to a broiler preheated to 180°C/350°F/gas mark 4 for 15–20 minutes, until the Calzone is brilliant earthy colored and the filling is foaming. Let the Calzone cool for a couple of moments before serving, as the filling will be hot.