Summary

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

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Instructions

1. Mix the yeast with 1 tablespoon of lukewarm water and sugar.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Tip: Use finely chopped basil for the filling instead of parsley. As a cheese variant: feta cheese instead of mozzarella.