These little pockets of joy are an absolute delight!

Makes: 6 mini calzones
Cooking time: 20min

1. Mix the water, salt and olive oil in a jug.
2. Sift the flour into a stand mixer bowl and add the dry yeast. Hook attachment, mix at low speed for a few minutes, pour the water mixture slowly, and continue mixing everything at medium/low speed.
3. Once you have obtained a malleable dough, transfer it to a lightly floured work surface and knead it for about 10min to develop the gluten mesh, allowing you to get a pliable dough.
4. Place the dough in a lightly oiled bowl, cover it with clingfilm or a tea towel and let it rise in the oven for 2hr.
5. Season the passata with 1tbsp of olive oil, salt, pepper, sugar and oregano.
6. When the quantity of the dough has tripled, divide it into six equal balls and work one portion at a time, keeping the others in the bowl covered.
7. Roll out the first ball of the dough into a small disc and transfer it to a baking tray lined with parchment paper. Spread a few tablespoons of passata on half the freshly rolled dough disc, then cover with salami slices and Primula Cheese. Fold the dough like a book to form a half-moon and seal the edges well to create a nice ledge. Repeat, filling some with ham.
8. Bake the mini calzones in a preheated oven at Fan Oven 180°C, Gas Mark 3 for 15-20min or at 160°C in an air fryer for 12-16min.
9. Serve the mini calzones warm or cool them and store in an air-tight container overnight and consume them the next day.

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