Dough: melt the yeast in a water bowl, then mix all the ingredients and knead to obtain a soft and elastic dough. Shape it as a ball, cover it with a dishcloth and let it rise for 60 minutes.
Filling: Lightly fry the chopped mushrooms with the garlic clove and the minced parsley. Cook the mushrooms and carefully add a bit of water. Let them chill; remove the garlic clove and add salt and black pepper.
Roll up the dough using the rolling pin and with the past cutter obtain discs. Place mushrooms, cooked ham and Trevalli mozzarella Sibilla cubes in the centre of these discs. Just brush the edges of the discs with the egg yolks and Trevalli whole milk mixture and close them to form a “half-moon”. Lightly brush the mini calzones with the egg yolks and milk mixture and let them rise for 5-10 minutes in a lukewarm room. Bake them at 170° for 15-18 minutes and serve, preferably warm.
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