Small calzone with artichokes, spinach and mozzarella

Name: Small calzone with artichokes, spinach and mozzarella
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 20 g Parmesan cheese; 250 ml Milk; 1 tablespoon (10 g) Butter; 7-10 Tbsp Salt; 125 g Flour; 60 g dried tomatoes in oil; 100 g Artichoke hearts in oil; 125 g Mozzarella cheese; 3 Stem(s) Basil; 100 g Baby leaf spinach; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 6-8 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Vinegar; 1 TEASPOON Sugar; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

20 g Parmesan cheese
250 ml Milk
1 tablespoon (10 g) Butter
7-10 Tbsp Salt
125 g Flour
60 g dried tomatoes in oil
100 g Artichoke hearts in oil
125 g Mozzarella cheese
3 Stem(s) Basil
100 g Baby leaf spinach
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
6-8 TABLESPOONS Breadcrumbs
2 TABLESPOONS Vinegar
1 TEASPOON Sugar
baking paper

Directions

1
Finely grate the parmesan. Bring milk, butter and 1 pinch of salt to the boil. Add parmesan and flour. Remove the pot from the heat and knead to a smooth dough. Let dough cool down for about 10 minutes.
2
In the meantime, drain the tomatoes, artichokes and mozzarella and dice finely. Wash basil, shake dry. Clean the spinach, wash it and spin dry. Cut basil and 20 g spinach into fine strips.
3
Mix tomatoes, artichokes, mozzarella, basil and spinach, season with salt and pepper.
4
Roll out the dough on a floured work surface to a thickness of approx. 4 mm. Cut out 12 circles (each approx. 9 cm Ø) from the dough, but knead the rest of the dough again and roll out again. Spread the mixture in the middle of the dough circles.
5
Leave a small margin. Fold into crescents, press the edges together firmly. Brush dumplings with 1 tbsp. oil and turn them in breadcrumbs.
6
Place the dumplings on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes.
7
In the meantime, mix vinegar and sugar in a bowl. Fold in 1 tablespoon of oil in a thin stream. Season to taste with salt and pepper. Mix the remaining spinach with the vinaigrette. Arrange with dumplings on plates.