Artichoke and Olive Calzone

• olive oil↗1 tbsp
• canned artichoke hearts390 g

  in water, drained and chopped

• rosemary↗4

  sprigs, leaves only, minced

• ricotta↗½ × 250 g
• garlic↗2

  minced

• bread mix↗300 g
• green olives↗75 g

  sliced

• sliced mozzarella125 g

  cut into cubes

• mixed greens

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection, gas mark 7). In a skillet, heat the olive oil and sauté the artichokes with rosemary for a few minutes until lightly golden. Add the minced garlic, stir quickly, and remove from heat.

2. 2

   In a bowl, combine the ricotta with the garlic, and season with salt and pepper to taste.

3. 3

   In a large bowl, pour in the bread mix, add water according to the package instructions and knead the dough. Divide it into 4 equal pieces and roll each into a circle about 20 cm in diameter.

4. 4

   On one half of each circle, spread a layer of ricotta, then scatter the sliced olives, artichokes, rosemary leaves, and mozzarella cubes. Moisten the dough edges with water, fold over the other half, and press the edges with a fork or fingers to seal tightly.

5. 5

   Place the calzones on a parchment‑lined baking sheet and bake for 12–15 minutes until they rise and turn golden.

6. 6

   Serve hot, garnished with a mix of fresh greens.