In a large bowl, whisk together the dry ingredients (flour, instant yeast for savory baking, sugar, salt, and chia seeds) until evenly combined.

Slowly add the olive oil, beet juice (freshly extracted), and milk, mixing first with a fork in the bowl, then kneading by hand on a floured surface until you have a soft, dry dough ball.

Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.

Take the dough out, knead it briefly, and divide it into 6 portions.

Shape each portion into a ball, then flatten or roll it out with a rolling pin to about 1/8 inch thick (about 4 mm).

Place some diced or sliced cooked ham and provola cheese on each round, fold in half to form mini calzones, and seal the edges well so the filling doesn’t leak during baking.

Bake in a preheated oven at 350°F (180°C, conventional) for 25–30 minutes.

Remove from the oven and serve hot.