Very easy calzones cooked in a pan

Pour the flour and yeast into a bowl. Add the water, salt, and oil.

Knead first in the bowl, then transfer to a work surface and let the dough rest as a ball for about half an hour.

Divide the dough into 5 balls. Roll out each ball with a rolling pin.

Fill as desired: tomato and mozzarella for some, cooked ham and crescenza for the others.

Seal well, closing the edges with the tines of a fork.

Cook the calzones in a non-stick pan, brushing them with a little oil, on both sides until golden brown.