Place dough in a large bowl, add a generous drizzle of olive oil, cover with a dish towel and allow it to come to room temperature.About an hour.

Once the dough has risen, form the dough into a long shape, using flour if the dough is too sticky.Cut into 6-8 even pieces depending on the size of calzones you want.

Use your fingers and gently form each piece into a smooth ball. Place the balls on a floured baking sheet and cover with a dish towel for another 30-35 minutes to rise once again.

In the meantime, prepare the pizza sauce, and any other fillings you will be using.

Roll each dough ball out into a flat circle, using a small amount of flour if you need.

Add equal parts sauce, cheese and filling to the centre of each, ensuring you leave a bit of room around the edges.

Fold over one half of the dough over the filling to meet the other side and press the edges together.Sammy's tip: dab your fingers in a small amount of water to help seal the edges shut.

To a large, deep frying pan add the oil and set to medium/high heat. Generally, the oil temperature should be about 325°F.There should be enough oil that the calzones are nearly entirely submerged.

Begin frying the calzones, 2-3 at a time until golden brown on all sides.

Place the cooked calzones on a cooling rack, sprinkle with a pinch of salt, dried parsley, and parmesan cheese.

Allow to cool for 5 minutes.

Serve with warmed pizza sauce for dipping.