How to make
To prepare the dough, sift the flour into a deep bowl, add a teaspoon of salt and make a well in the middle.
In another bowl, mix a packet of dry yeast with 1 cup (250 ml) of lukewarm water and 1 tsp. of crystal sugar. Cover it and leave it for a few minutes (6-7), so that the yeast can activate. When the mixture is ready, pour it into the well next to the flour, add olive oil and start kneading the dough. Start mixing the products with a fork, then when the dough starts to form, knead it with your hands onto a floured surface. Once the dough is elastic, divide it into 4 equal parts (or as many Calzone pieces as you like) and spread it with olive oil (or oil). Leave the finished dough to harden for about an hour and a half - two. It should be covered and in a warm room.
Heat the oil in a pan and then add the minced meat. Break it up with a spatula and let it cook for a few minutes. Then season it with salt, black pepper, meat seasoning and parsley. Cook it, until it aquires a golden brown color. Separate the cooked minced meat into a bowl onto a napkin to absorb the fat.
In another pan, heat a little oil along with the butter and then add the finely chopped onion, garlic and mushrooms. Fry for 5-6 minutes and remove it from the heat (it is also advisable to separate them in another plate, so that they do not stay in the hot fat).
The next step is additional - pour half a jar of tomato puree into a pan and season with salt and sugar (to kill the acidity). You can use the puree without further processing. Remove it from the heat and mix the minced meat, vegetables and tomato puree. This is the stuffing for the Calzone.
Preheat the oven. On a floured surface, roll out the dough for one serving of Calzone. It should not be too thin. Put an appropriate amount of stuffing on one half, spread Parmesan cheese on it and slightly moisten the edges.
Cover it with the other half of the dough and with wet hands, press the edges so that it seals well and does not open up during baking.
Beat an egg and by using a silicone brush, brush the Calzone on top. If desired, you can sprinkle parsley for a better presentation.
Place the calzone pizzas onto baking paper or a silicone surface and bake at 390°F (200°C) for about 15-20 minutes (until the dough aquires a golden color).
You can garnish the finished Calzone with garlic sauce.
