Dough:
2 1/2 teaspoons active yeast granules
4 teaspoons sugar
3 tablespoons warm water
3 3/4 cups flour
1 teaspoon salt
1 cup milk
1 egg

Filling:
2 cloves garlic crushed
1/4 cup Delmaine extra virgin olive oil
350g Delmaine Antipasto Mix
6 sprigs thyme
freshly ground black pepper to taste
1 egg
beaten with 1 tablespoon water

To make the dough, stir the yeast and sugar into the warm water in a small bowl. Stand until frothy. Briefly mix the flour and salt in a food processor. With the machine running, pour in the yeast, milk and egg and process until a ball of dough is formed. Knead for a few minutes, until shiny. Place the dough in a lightly oiled bowl and cover with plastic film. Allow to rise until doubled, about 2 hours. Knead the dough lightly. Divide into 6 even pieces. Shape each piece into a ball. Flatten with your hand then roll each piece into an oval about 4-5 mm thick. To prepare the filling, warm the garlic in the oil over low heat for about 3 minutes. Place about 1/3 of a cup of the antipasto mix in the centre of each oval. Sprinkle with the thyme and pepper. Brush the egg and water around the outside edge of the dough. Cover with a towel and rest for 10 minutes. Fold each oval in half and press the edges together with your fingertips. Brush the tops with the garlic-infused oil. Place each calzone on an oiled baking tray. Preheat the oven to 190¡C. Bake the calzone for about 20 minutes. Serve hot.