FILLING
01. Wash the escarole leaves and chop them. Set aside.
02. Cut the bacon and mushrooms into thin slices. Set aside.
03. Cut the ham into strips. Set aside.
04. Divide the escarole into four parts.
05. Sauté one part of the escarole (to avoid excess moisture) in a very hot skillet with a drizzle of olive oil. Set aside.
06. Repeat the process for the remaining parts of the escarole.
07. Set the sautéed escarole aside.
08. Fry the bacon slices in a drizzle of olive oil until crispy, add the chopped garlic and sauté quickly.
09. Add the mushrooms, black olives, ham, and sautéed escarole, and mix.
10. Remove from heat, add salt and freshly ground white pepper (to taste), and let cool.
11. Mix in the grated mozzarella cheese. Set aside.


01. Place Zeelandia Versamix, sugar, and margarine in the mixer.
02. Mix on low speed (speed 1) until homogeneous. Add half of the water (approximately 225 ml) and continue mixing on low speed (speed 1).
03. Add the yeast and mix for another minute on low speed (speed 1).
04. Add the remaining water (225 ml) and beat on high speed (speed 2) until reaching the veil stage.
05. Divide the dough into 50-gram portions.
06. Round them into balls, cover with plastic wrap and let rest for approximately 15 minutes.
07. Using a rolling pin, roll out the dough into discs of 20 cm in diameter.

PREPARATION
01. Stuff each calzone with approximately 50 g of the reserved filling.
02. Brush the edge of the dough with beaten egg, close like a pastry, leaving a 2 cm overhang (border) at the end of the calzone.
03. Using a piping bag with a plain tip, apply a thin layer of catupiry cheese on the edge of the calzone.
04. Fold the edge of the calzone over the catupiry cheese.
05. Place on pre-greased baking sheets.
06. Brush the calzones with beaten egg and sprinkle with grated provolone cheese.
07. Bake immediately at 250ºC for approximately 8 minutes in a deck oven.