Place all the ingredients for the dough into a food processor and pulse to form soft dough. Turn the dough out onto a floured work surface, and knead 5 minutes till the dough becomes soft and smooth. Place the dough into a floured bowl, cover with a tea-towel and leave to rise till double in size for about an hour. When ready, turn the dough out onto a floured surface again and divide into 10 pieces. Use a rolling pin to roll the dough out to large circles the size of a side plate. Place a slice of ham on one side of each the dough circles, and then spread over a tablespoon of tomato passata over each one. Place 2 or 3 slices of tomato on top followed by 2 slices of mozzarella. Brush the edges with some water, and close the brioche by folding the filled dough in half. Place the filled brioche into the greased baking sheets spaced well apart. Cover again with a tea-towel and leave them rise again for about 30 minutes. When ready, bake the filled brioche in a hot oven at 200`c, for about 20-25 minutes. Remove the brioche from the oven and leave to cool on a wire rack. The calzone style brioche can be served warm or cold.

Suggested accompanying wine: DELICATA Pjazza Regina Red I.G.T. Maltese Islands