Calzone stuffed with Pistachio and Mortadella

Dough:

• 150 g 00 flour
• 150 g Semolina flour
• 2 g brewer's yeast
• 20 g Extra virgin olive oil
• 1 pinch sugar
• 8 g salt
• 175 ml water

Filling:

• 200 ml cooking cream
• Sciara Pistachio Pesto
• 1 spring onion
• extra virgin olive oil
• 200 g mozzarella
• 4 slices mortadella
• salt

Steps to prepare the dough for our Calzone stuffed with Pistachio and Mortadella using the Bimby machine:

1. Add water, yeast, and sugar to your Bimby. Start it at speed 2 at 37°C for 1 minute.
2. Add the flours, salt, and oil. Start it at kneading speed for 4 minutes.

Steps to prepare the dough for our Calzone stuffed with Pistachio and Mortadella with the planetary mixer:
In this case we only use 1g of brewer's yeast.

1. Add the yeast, 150 ml of water and the sugar to the bowl. Stir with a wooden spoon until everything is mixed.
2. Attach the dough hook to the stand mixer.
3. Pour the flours into the stand mixer, add the mixture of water, yeast, and sugar, the oil, and finally the remaining water.
4. Knead the mixture at speed 3 for 1 minute.
5. Add some salt to the dough.
6. Knead at speed 3 for 10 minutes, continuing to add the remaining salt. The dough should be soft.

At this point the procedure is the same.

1. Place the dough in a lightly greased bowl, cover it with cling film and wait until it has doubled in size. One trick is to place the bowl in a turned off oven with the light on.
2. When the dough has risen, start preparing the filling for our Calzone stuffed with Pistachio and Mortadella. Slice the onion and cook it over low heat in a pan with oil until it is golden.
3. Add the cream, the Sciara Pistachio Pesto, the salt and continue to cook for 2 minutes. Dust a board or work surface with flour, and roll out the 2 dough pieces on it, helping yourself with your hands. They should become round and flat like a pizza.
4. Spread the seasoning we have prepared over the dough. Then cut the mozzarella into thin slices and place it on top of the dough, finally the slices of mortadella. During these operations, be careful to leave the edges free, they will be used to seal the calzone.
5. Fold the calzone and press on the outer edge with your fingers until it seals well.
6. Cook the calzones in the oven at 250° for 12 minutes.
7. Before serving our Calzone stuffed with Pistachio and Mortadella, add a drizzle of EVO oil on the surface.