Classic Homemade Italian Calzone

Heat 1 tablespoon of the olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 1 minute, just until fragrant.

Add the chopped tomato, basil, sausage or salami, and olives. Stir to combine and cook briefly until the mixture is heated through. Remove from the heat and let the filling cool completely.

In a small bowl, combine the yeast, sugar, and warm water. Cover and let stand in a warm place for about 10 minutes, until foamy and activated.

In a large bowl, mix the flour and salt. Add the remaining olive oil and the activated yeast mixture, then knead into a smooth, elastic dough for about 5 minutes.

Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

Preheat the oven to 175°C (350°F). Divide the risen dough into two equal portions and roll each into a circle about 25 cm in diameter.

Spoon the cooled filling onto one half of each dough circle, leaving a small border. Sprinkle half of the mozzarella over each filling.

Fold the dough over the filling to form a half-moon shape. Press and seal the edges firmly.

Transfer the calzones to a baking tray. Brush the tops lightly with milk and prick a few small holes with a fork to allow steam to escape.

Bake on the middle rack for about 40 minutes, until the calzones are golden brown and fully cooked. Let rest briefly before serving.