Make the pizza dough according to instructions and let rise for 1 hour.
In the meantime, roast the bacon sticks for a few minutes in half of the olive oil until golden brown and slightly crispy. Add the remaining oil, add the mushrooms and sauté for 2-3 minutes.
Stir the ricotta until smooth and mix with the beaten eggs.
Add the bacon, parmesan and parsley and stir thoroughly. Season the filling with salt, pepper and freshly grated muscat.
Divide the dough into 24 on the spot portions. On the floured surface, roll out the dough pieces one by one into balls and flatten them to make small round pizzas of 10 cm ø. Form 1 tbsp of the filling on one half and fold the other half over the top. Brush the edges of the dough with beaten egg. When all the dumplings are ready, fill a frying pan 1 cm high with olive oil and heat. Depending on the size of the frying pan, pour in 2-3 calzoncini at a time and bake for about 3 min until golden brown and crispy, making sure the oil does not smoke.
Put them on kitchen paper to drain and bring to the table on the spot.
Our tip: use a delicious spicy bacon for a delicious touch!
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