Ingrédients pour Cherry Tomato And Feta Calzone
- All Purpose Flour
- 1 teaspoon salt
- Fast Rising Active Dry Yeast
- Water
- 2 tablespoons olive oil + 1 tablespoon for sautéing
- Red Onion
- 8 oz cremini mushrooms
- 2 cloves minced garlic
- Black Olives
- Cherry Tomatoes
- Dried Oregano
- 1/2 teaspoon dried basil
- 8 oz crumbled feta cheese (or mozzarella)
- Parmesan Cheese
- Fresh Ground Black Pepper
- 1 egg, beaten
- 1-2 tablespoons Tomato Sauce
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Comment préparer Cherry Tomato And Feta Calzone
- Sift 2 cups of all-purpose flour into a large mixing bowl.
- Add 1 teaspoon of salt and 2 teaspoons of active dry yeast to the flour. Pour in 1 cup of warm water and 2 tablespoons of olive oil.
- Mix thoroughly, either by hand or with a dough hook, until a ball forms.
- Lightly flour a clean surface and knead the dough for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 30 minutes.
- While the dough rises, heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté 1/2 cup chopped onion and 2 cloves minced garlic until softened. Add 8 oz cremini mushrooms and cook until tender.
- Stir in 1 pint cherry tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 cup chopped Kalamata olives. Cook for 5 minutes, or until tomatoes are slightly softened.
- Remove the filling from the heat and set aside.
- Once the dough has risen, divide it into 4 equal pieces.
- On a lightly floured surface, roll out each piece into a 8-inch circle. The dough will be thin.
- Transfer each circle to an oiled baking sheet.
- Brush a 2cm border of each circle with 1 beaten egg.
- Spread 1 tablespoon of tomato sauce over the remaining dough inside the egg border.
- Divide the filling evenly among the four calzones. Top each with 2 oz crumbled feta cheese (or mozzarella), a few fresh basil leaves, and freshly ground black pepper.
- Fold the unfilled half of each circle over the filling, pressing the edges to seal. Crimp the edges with a fork.
- Brush the tops of the calzones with the remaining egg mixture.
- Bake at 400°F (200°C) for 15-20 minutes, until golden brown and puffed.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
22g
Fat
35g
Carbs
18g
