In a cup, put the dried yeast, sugar and salt, and around 100 ml or lukewarm milk. Stir that up and let it rise for 5 to 8 minutes

In a bowl, add the rest of the lukewarm milk, add to whole eggs, and 2 tbsp of sunflower and mix it all together.

Then, proceed by adding 1kg of flour and knead it with your hand or stand mixer

If the dough is too sticky like in my case add some flour around the bowl and proceed kneading for 3 to 5 minutes.

In a floured surface, knead the dough enough until it's formed into a ball and place it in a preheated turned off oven of 80°C so the dough can rise for one hour. Cover the dough in plastic wrap and a towel.
I usually do this technique where I preheat the oven up to 80°C and then turn it off so the dough can rise faster.

While the dough rises, roast the chicken breast and prepare the bechamel sauce.
Bechamel sauce recipe can be found on the chicken pesto pasta on my blog

After the dough has risen, it should be doubled in size, punch it so it can let all the air out. Knead it for about 3 minutes and start diving it into mini balls

Cover the mini balls with plastic wrap and a towel so they don't dry up while opening the rest up.

Open a ball into a flat disc, put in the ingredients, close it up, and then repeat the same process with the rest of the dough. I did around six with bechamel, chicken, and mozzarella mix..and the rest with pomodoro, chicken, and mozzarella mixture.

Place them in 3 baking sheets, cover them with plastic wrap and towels, and let them rise again, this time for 30 minutes. Again, in a preheated (turned off oven)

After they have risen, take them off of the oven and turn on the oven at 200°C. While the oven is reaching the heat, brush the calzones with egg wash and make three little cuts shown as in the photo

Place them in the oven, and let them bake for about 15 to 20 minute, do check them constantly so they don't over bake.

Enjoy!