Wholemeal Italian mushroom, pesto and artichoke calzone | Eggcellentrecipes.com

Ingredients

• 300 g Very strong wholemeal bread flour
• 4 tbsp Pumpkin seeds or poppy seeds
• 1 Easy bake yeast sachet (7g)
• 1 tsp Salt
• 1 tsp Unrefined golden caster sugar
• 2 tbsp Olive oil
• 200 ml Warm water
• 60 g Pesto
• 1 Garlic clove(s) crushed
• 8 Mushrooms sliced
• 8 Artichoke antipasto drained from oil, sliced