Potato Calzone

Preheat the oven to 200 °C fan (conventional oven: 220 °C) and line a baking sheet with parchment paper.

Place the potato dumpling mix in a bowl and gradually work in water or whole milk until a smooth, lump-free dough forms. Season with salt and pepper.

Smooth the potato dough onto the parchment as thinly as possible.

Bake in the preheated oven for about 30 minutes until the dough is golden brown.

Meanwhile, slice the onion into rings. Crush the anchovy fillets (e.g. 2 cans) in a small pot and warm briefly. Slice or coarsely grate the mozzarella.

Lift the baked potato dough off the parchment, carefully turn it over and cut it into four equal pieces.

Distribute the anchovies and onion rings across the four dough pieces and top or sprinkle with mozzarella.

Return to the oven for about 10 minutes until the cheese has melted and is lightly browned.

Fold each piece like a calzone and serve immediately.