Ingredients
For the dough:
- 250 g lukewarm water
- 1 sachet (8 g) of dry yeast
- 1 tsp granulated sugar
- 400 g all-purpose flour
- Salt
- 2 tbsp oil
For the filling:
- 200 g DODONI Feta cheese
- 5-6 cherry tomatoes
- 1 small green pepper
- Pepper
- 1 tbsp oregano
- 2-3 tsp olive oil
Process
- Add the water, the yeast and the sugar in a bowl and stir. Set aside for 10 minutes, so the yeast can activate.
- Add the flour, salt and olive oil and mix well either by hand or with a hand mixer to make a soft dough. Cover and set aside to rise for about 2 hours.
- While the dough rises, prepare the filling.
- Crumble the feta in a bowl. Add cherry tomatoes cut in slices and the green pepper in small cubes. Add pepper, oregano and oil and mix well. If desired, you can also add olives or onions.
- Remove the dough from the bowl after two hours and cut it into 4 pieces. Rollout each piece into a thin round disc. If sticky, add some flour.
- Once rolled, add ¼ of the filling in the middle, brush with water the edges of the dough (to better secure when folding) and fold in half. Pinch it shut with either your fingers or a fork.
- Place the calzones in a baking tray lined with parchment paper.
- Brush them with a little olive oil and bake at 180 oC for 20 minutes until golden brown.
- Serve either hot or lukewarm once the filling has set.
