Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 500g |
| Water | 300g |
| Dry yeast | 7g |
| Sugar | 3g |
| Salt | 7g |
| Tomino cheese | 3 |
| Fresh spinach | 500g |
| Garlic | 1 clove |
| Extra virgin olive oil | As needed |
| Fine salt | As needed |
| Black pepper | As needed |
| Flaky salt | As needed |
| Peanut oil (for frying) | As needed |
Instructions:
-
Prepare the dough:
Begin by placing the flour and dry yeast in a large mixing bowl. Add the sugar and mix everything together. Gradually pour in the water, mixing to form a dough. Work the dough until the dry ingredients have absorbed the liquid. Add the salt and knead the dough for a final time to incorporate it fully. Once well combined, shape the dough into a ball, cover it with plastic wrap, and create a few small holes on top with a fork to allow the dough to breathe. Let the dough rise at room temperature for about 2 hours, then transfer it to the refrigerator to rest for 12 hours. This extended fermentation will enhance the flavor and texture of the dough. -
Cook the spinach:
While the dough is resting, cook the spinach. Heat a little extra virgin olive oil in a large pan and add the garlic clove. Sauté the garlic for about 5 minutes until fragrant and golden, then remove the garlic. Add the spinach and cook it for several more minutes until it wilts down completely and becomes tender. Once cooked, remove the spinach from the pan and allow it to cool. Strain out any excess water by pressing the spinach in a fine-mesh sieve. Set the cooled spinach aside in the refrigerator. -
Assemble the mini calzones:
After the dough has matured, remove it from the refrigerator. Divide the dough into 5 equal portions, each weighing approximately 150g. Using a rolling pin, roll each portion of dough into a round disk, about 15 cm (6 inches) in diameter. -
Fill the calzones:
Take each disk of dough and place half a Tomino cheese on the center. Add a generous layer of spinach on top of the cheese, then place another layer of spinach over it, ensuring that the filling is evenly distributed. Fold the dough over to create a half-moon shape, pressing the edges to seal the calzone tightly. -
Fry the calzones:
Heat the peanut oil in a deep pan or fryer to 160°C (320°F). Carefully place the calzones into the hot oil, frying them in batches to avoid overcrowding. Fry each mini calzone for about 5 minutes, or until golden brown and crispy on the outside. Be sure to turn them occasionally for an even golden color. -
Drain and season:
Once fried, remove the calzones from the oil and place them on a paper towel-lined plate to drain off excess oil. Sprinkle the calzones with a pinch of flaky salt while they are still hot, then serve immediately.
Enjoy these golden, crispy mini calzones with melted Tomino cheese and spinach, perfect as a delicious appetizer to share with friends and family!
Tip: For a more intense flavor, try adding a pinch of freshly ground black pepper or a dash of chili flakes to the spinach mixture before assembling the calzones.
