Mini Mozzarella Calzoni
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 0.5 ½ pack yeast (dry yeast)
- 1 pinch (s) sugar
- 200 g flour
- 0.5 teaspoon ½ salt
- 60 ml olive oil
- 200 g onion (s)
- 1 bunch parsley
- 250 g mozzarella
- salt and pepper
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the yeast with 1 tablespoon of lukewarm water and sugar.
- Mix the flour and salt. Knead with mixed yeast, 30 ml oil and 100 ml lukewarm water to form a smooth, soft dough. Put in a bowl and cover and let rise in a warm place for 1 hour.
- Peel and finely chop the onions. Wash the parsley, shake dry, pluck the leaves and chop finely. Drain the mozzarella and cut into small cubes.
- Heat the remaining oil (30 ml) in a pan, sauté the onions in it for about 4 minutes. Add parsley, cook for another 2 minutes and let cool. Mix in the mozzarella cubes, season everything well with salt and pepper.
- Preheat the oven to 175 degrees. Knead the dough again and shape it into approx. 20 walnut-sized balls. Roll out the dough balls on a floured work surface into thin circles approx. 10 cm in diameter. Place 1 tablespoon of the filling in the middle of the dough circles, leaving an approx. 1 cm wide edge. Brush the edges of the dough with water and fold the second half of the dough over the filling so that small crescents appear. Press the edges with a fork.
- Cover a baking sheet with baking paper and bake the mini calzoni in the oven on the middle rack for about 12 to 15 minutes until golden brown.
- Tip: Use finely chopped basil for the filling instead of parsley. As a cheese variant: feta cheese instead of mozzarella.
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