Antipasti skewers
Impress party guests with these simple, stylish canapés - thread olives, feta, Serrano ham and pickled cherry peppers onto long cocktail sticks
Artichoke & olive calzones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 390g can artichoke heartsin water, drained and sliced
- 4 rosemarysprigs, leaves only, chopped
- ½ x 250g tub ricotta
- 2 garlic clovescrushed
- 300g bread mix
- 75g green olivessliced
- 125g ball mozzarelladiced
- mixed leavesto serve
Nutrition: per serving
- kcal422
- fat22g
- saturates8g
- carbs36g
- sugars1g
- fibre5g
- protein17g
- salt3.4g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan and cook the artichokes and rosemary for a few mins until the artichokes are a little golden. Stir together the ricotta and garlic, and season.
step 2
Empty the bread mix into a bowl and make up following pack instructions. Divide into 4 balls and roll each one out to a 20cm circle. Spread one side of each with the ricotta, scatter with the olives, the artichokes and rosemary, then top with the mozzarella. Brush the edges of the dough with water and fold the uncovered half over the filling. Press the edges together to seal. Place on a baking sheet and bake for 12-15 mins until puffed and golden, then serve with mixed leaves.
