The mini calzones with tomino cheese and spinach are crispy half-moons inspired by the typical Pugliese calzones, reimagined durante a delicious version. Golden and crunchy the outside, melty the inside, these exquisite street foods have a special filling that is different from the usual mozzarella and tomato combination that characterizes the stuffed . Our choice for stuffing is the most meltable of cheeses, tomino. We paired it with spinach, which with its distinct taste will excellently balance the flavors. Once they are well golden and fried, serve them immediately to enjoy them hot and fully savor these captivating homemade appetizers!
To make the fried mini calzones with tomino and spinach, pour the flour and the instant yeast into a bowl 1. Add the sugar 2 and quickly mescolanza with your hands while slowly pouring the 3. Knead so that the powders absorb all the liquid.
Add the salt last 4knead one last time to incorporate it 5then form a dough ball 6.
Cover with plastic wrap and make a few holes to let the dough ‘breathe’ 7. Let the dough rise at room temperature for 2 hours, then transfer it to the refrigerator for 12 hours. Meanwhile, cook the spinach. Pour a drizzle of extra virgin olive oil durante a large pot, add the garlic clove 8 and sauté for a couple of minutes. Also, add the well-washed spinach 9 into the pot.
Cook for about 5 minutes until they’magnate soft and well cooked. Remove the garlic, drain the spinach, and let them cool. Squeeze the spinach well durante a colander 11. Place the spinach durante the refrigerator. Retrieve the matured dough 12 and let it sit at room temperature for 1 hour.
Divide the dough into 5 parts of 5.3 oz each 13 14. Roll out the dough with the help of a rolling pin to create a disk about 6 inches durante diameter 15.
Cut the tomino durante half 16. Stuff the disk with spinach 17 and ½ tomino 18.
Cover with another layer of spinach 19. Fold over into a half-moon 20 and seal the edges well by rolling the edges of the dough 21.
Fry the mini calzones durante plenty of vegetable oil at 320°F for about 5 minutes each until golden. Drain and place absorbent paper. Salt with flaky salt and serve the mini calzones with tomino and spinach piping hot!
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