These Italian parcels make a great vegetarian weeknight dinner – use a shop-bought bread mix to save time
Prep:15 mins
Serves 4
1 tbsp olive oil390g can artichoke hearts in water, drained and sliced4 rosemary sprigs, leaves only, chopped½ x 250g tub ricotta2 garlic cloves, crushed300g bread mix75g green olives, sliced125g ball mozzarella, dicedmixed leaves, to serve
STEP 1Heat 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 2Empty 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.
