1kg.  flour

500g.  lukewarm water

2 tea cups  sunflower oil

2 teaspoons  salt

1 teaspoon sugar

Filling:

500 g. champignons

300g. yellow cheese

300g. salami

ketchup

mayonnaise

In one cup desolve the yeast and the sugar with a little bit of lukewarm water.

In a deeper dish add the flour, the oil, the salt, the desolved yeast and the rest of the water. Knead a dough. Knead a soft dough. Use kitchen towel to cover the dough. Leave the dough to rest for about half an hour.

Next, take the dough and make 12-14 balls(the size of the balls depends on how big calcone you want to get). Put one ball on floured desk. Twine a ball with the bun In a circle shape. On one half add 2 tablespoons ketchup and 1 tablespoon mayonnaise. Then smudge it with spoon. Next add 2 pieces yellow cheese, 2 pieces salami, some champignons and oregano. After that overlap the calcone and close it with fork. Do the same with the rest of the balls. Then wrisk the yolk and coat the calcone. Add some susame seed on top. Bake on 180°C till yellow-red.