Drain the mushrooms, grate the Gouda cheese with a grater to make gratin cheese. Cut the ham slices into small square pieces. Put everything in a bowl. Divide the pizza dough into pieces the size of a child`s fist and roll them with a little flour into round cakes (approx. 25 cm in diameter).
Place the mushrooms, cheese and ham in the middle of the flatbreads, coat half of each flatbread with egg yolk on the edges and fold over each other. Fold over the edge with a fork and press it down (must be really tight!).
The pizzas are a bit bigger than a normal deep fryer, so it`s better to use a saucepan. Heat enough oil to make the pizzas swim well. The oil BE CAREFUL! heat. On a very low level, better slowly increase it when the calzone is already in the pan (wooden spoon test for the right temperature). Gently dip the pizzas with a slotted spoon. When a nice tan is achieved, transfer to a draining rack or kitchen paper.
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