feta calzone

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THE EXPERIENCE

traditional

contemporary

Level of difficulty

Time needed 180 minutes

INGREDIENTS

FOR THE DOUGH

250 g lukewarm water

1 sachet 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

PREPARATION

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 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.

EXECUTION

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 cut and add olive oils or onions.

Remove the dough from the bowl after two hours and cut it into 4 pieces.

Roll each dough piece into a thin round. If sticky, add some flour

Once rolled, add some filling in the middle and fold.

Smear a little water around the edge before you fold so the dough sticks when you pinch it shut. Press down either with your fingers or with a fork to create a small design.

Line a baking tray with parchment paper and place the calzones on top.

Smear with a little olive oil and bake at 180 ^oC for 20 minutes until golden.

Serve either hot or lukewarm once the filling has set.