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1
Mix the flour and the salt and make a hole in the centre.
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2
Mix the yeast with the sugar and 50 ml warm water and pour the mixture into the hole.
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3
Stir in a little of the flour.
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4
Cover and leave to rise for 15 minutes, in a warm place.
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5
Add the rest of the water and the oil and quickly knead into dough.
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6
Cover and leave to rise for another 30-40 minutes.
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7
Preheat the oven to 180C and cover a baking tray, with baking paper.
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8
Peel the garlic and onions and chop finely.
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9
Clean the mushrooms and cut into thin slices.
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10
Cut the peppers in halves, remove the seeds and chop into 0.5 cm dice.
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11
Cut the chilli in halves, remove the seeds and chop finely.
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12
Heat the olive oil in a frying pan and briefly sweat the garlic and onion.
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13
Add mushrooms, peppers and chilli and fry for 10 minutes until the liquid has been absorbed.
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14
Remove from the stove and leave to cool.
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15
Finely chop the oregano and basil and mix with the vegetables.
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16
Season with sugar, salt and pepper.
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17
Add tomato pesto and Parmesan cheese and mix thoroughly.
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18
Cut the dough into 16 portions.
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19
Roll them out individually on a floured surface into 10 cm rounds (2-3 mm thick).
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20
Spoon the filling into the middle of the rounds, leaving a 1 cm edge all around.
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21
Fold the rounds into half-moon shapes, pressing the edges together carefully.
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22
Trim into shape with the paste cutter.
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23
Put the mini calzones on the baking tray, brush sparingly with olive oil and sprinkle with a little paprika.
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24
Bake in the preheated oven at 180C for 15 minutes.
