Preparation of Mini Fish Calzones

• To prepare the baked mini fish calzones, first make the dough. Pour the flour into a large bowl, add half the oil and half the white wine, and start kneading with a spoon.

• Dissolve the yeast in a little lukewarm water and add it to the mixture, mix well and continue adding little oil and little wine at a time.

• Finally, add the salt and check the consistency of your dough, which should be similar to bread or pizza dough, so it shouldn’t be too sticky.

  
  Depending on the type of flour you use, you may need to add more liquid. You’ll notice this as you work the dough.

• Finish working your dough on the board, form a ball and put it back in the container, cover with plastic wrap and let it rise until doubled.

• In the meantime, steam cook the cod fillets and salt them once cooked, allow them to cool.

  
  In a large skillet, sauté the thinly sliced onions in a little butter until they become transparent, then add the cod fillets into the pan with the heat off, mix everything crumbling the fish with a fork.

• Add finely chopped olives, the mozzarella cut into small pieces, correct the taste by adding salt and pepper, sprinkle with chopped parsley, and set aside.

• When your dough has doubled in volume, roll it out with a rolling pin into a thin sheet, cut out disks of 6 inches in diameter.

  
  Preheat the oven to 428°F in static mode, line a baking tray with parchment paper.

• Fill each dough disk with a generous spoonful of filling, seal the edges, and place them on the baking tray.

• Bake in the center rack of your oven, ensuring they don’t brown too much on the surface. In my oven, it took 25 minutes, but not all ovens are the same, so be careful.

  
  Remove from the oven, let rest for 5 minutes before serving piping hot and…
  ENJOY YOUR MEAL