Mini Calzone with Chard and Ricotta Cheese

For the mini calzones with chard, sift the flour into a large baking bowl and sprinkle with salt. Make an indentation and crumble the yeast into it.

Mix with about 7 tablespoons of lukewarm water. Sprinkle a little flour on top, let rise in a warm place with the lid closed for 15 minutes until cracks appear on the surface.

Knead the flour, dampfl, the remaining water and two tablespoons of olive oil into a dough. Continue to knead heartily for about 10 minutes until the dough is elastic and no longer sticks.

Cover and let rise in a warm place for another 20 to 30 minutes until doubled in volume.

Preheat the electric stove to 250 °C. Brush a baking tray with oil or sprinkle thinly with cornmeal.

Rinse parsley, pluck leaves and dry between paper towels, chop coarsely and add to the dough.

Rinse and clean chard and cut into narrow strips. Finely dice the onion, remove the skin from the garlic and press it through a press. Sauté everything in olive oil in a frying pan until the liquid has evaporated.

Season with salt and pepper. Mash the ricotta with a fork. Cut the mozzarella into small cubes and mix the cheese into the chard mixture.

Roll out the dough into a large round disk and place on the baking sheet. Cover up to half with the mixture – leaving a 2 cm border. Fold the other half over the filling and use the tines of a fork to tighten the edge.

Preparation Tip:

The mini calzone with chard can also be prepared with ricotta only or with feta cheese.

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