Book your Christmas party!

Mortadella and spinach mini calzone with an arugula salad and its vinaigrette

Appetizers, Vegetables and Fruits, Cheese

A tribute to our Italian grandmothers!


Recipe for 4 persons

Pizza dough

550 Gr
Wheat flour
390 Gr
11 Gr
40 Gr
Olive oil
15 Gr
Dry yeast
1 Required quantity
Wheat flour

Spinach and mortadella Béchamel

500 Ml
50 Gr
50 Gr
Wheat flour
10 Ml
1 Unit(s)
15 Ml
Grappa alcohol (optional)
200 Gr
Cooked spinaches
6 Slice(s)
1 Head(s)

Split vinaigrette

200 Ml
Balsamic vinegar
20 Gr
250 Ml
Olive oil
500 Ml
Arugula salad
  • Salt and pepper

Preparation time: 30.00 min

  • Pizza dough

    Combine the yeast with 100g of warm water (stir with dry yeast).

    In a mixing bowl, place 100g of flour and add the warm water and yeast mix.  Mix well.

    On top, place the rest of the flour and the salt.  Wait 20 minutes.  Add the rest of the cold water as well as the olive oil and then knead for 20 minutes.
    Once done, cover the dough with a moist cloth or an oiled piece of parchment paper and then let rest in the fridge for at least 2 hours.  Remove from the fridge, separate and ball the portions.  Let it rise for 30 minutes at roughly 25 degrees.
    Roll the dough and you are ready to make the calzones!

  • Spinach and mortadella béchamel

    In a medium sauce pot, melt the butter and then add the flour.  Cook for 4 minutes.  Add the cold milk and whisk together.  Never stop whisking until done.  Add the salt, pepper, nutmeg, oregano and grappa and continue to cook until it has been boiling for 2 minutes.

    At the same time, in a skillet, cook down the garlic and spinach with a bit of olive oil.  Season to taste.  Transfer to a strainer to remove excess water.  Once the elements are ready, combine them.
    In each calzone, place the spinach and sauce mix with a slice of mortadella.

  • Vinaigrette

    In a small sauce pot, place the vinegar, sugar and a pinch of salt and reduce by half.  Remove from the heat and add the olive oil to stop the cooking process.  Set aside.  Serve with arugula.

« Make your recipes while having fun with friends or colleagues. »

Class with similar recipe

Wednesday, November 18th18:00 to 21:00
Quebec city
85$ / pers.


Traditional italian cuisine !

  • Lemony yogurt panna cotta with citrus segments infused with jasmine tea honey
  • Mortadella and spinach mini calzone with an arugula salad and its vinaigrette
  • Potato gnocchi fried, marsala sauce wild mushrooms and pancetta, arugula pistou
More information
9 / 9

85$ / pers.
0 places disponibles

Share this unique and tasty

Private and Corporate Events