Mozzarella mini calzones

Dissolve the brewer’s yeast in a little warm water with the sugar. Add flour to the board, with the olive oil, the yeast, the remaining water and salt. Knead the dough until it is of a rubbery consistency. Let it rise for an hour in a bowl covered with a piece of cloth.

Spread the dough out over the surface covered with flour. Using a glass, cut out 12 small disks of a diameter of 12 cm and of a thickness of a half centimeter.

Add a teaspoonful of Pesto Rosso Sauce to the middle of each disk, plus a few pieces of mozzarella. Fold over the dough to form half-moons. Seal off the edges by pressing down with your fingers.

In a frying pan heat a half litre of olive oil and dip the calzones in. Remove when nicely browned.

Pure Olive Oil provides a uniquely crisp consistency for this treat!