Pan-fried calzones without rising, filled with speck, sun-dried tomatoes and mozzarella

In a bowl, mix the flour with the baking soda and salt.

Add the water and extra virgin olive oil, kneading until you get a smooth dough.

Let the dough rest for 20 minutes.

Divide the dough into 4 equal parts and roll them out into discs.

Fill each disc with 2 slices of speck, sun-dried tomatoes, and mozzarella.

Close the discs into a half-moon shape, sealing the edges well.

Cook the calzones in a non-stick pan for about 5 minutes per side, until golden brown.