Wholemeal Italian mushroom, pesto and artichoke calzone | Baking Mad

Step 1:Put the flour, most of the seeds (reserving 1 tbsp), yeast, salt and sugar into a bowl.Step 2:Pour in the olive oil and warm water and mix to a ball.Step 3:Turn onto a lightly floured surface and knead for 10 minutes.Step 4:Leave in a warm place to rise for 30 minutes.Step 5:Preheat the oven to 220°C (fan 200°C, gas mark 7).Step 6:Divide to dough into four and knead each one into a smooth ball, then roll them out into 15cm/6inch circles.Step 7:Spread the pesto onto one side of each round and top with the garlic, mushrooms and artichokes.Step 8:Brush water around the rim of each circle and cover the filling with the other half of the dough to make a crescent shape. Press down the edges well to seal, and cut a couple of holes in the top of each calzone.Step 9:Brush each one with olive oil, and sprinkle over the reserved seeds. Put onto the baking sheet and bake for 15 minutes until the crust is golden and crisp.