Mediterranean Calzones Easy & Quick

Mix the yeast, sugar and warm water, then let foam for 10 minutes. In a large bowl, mix the flour and salt. Add the yeast/water mixture and olive oil. Knead for 8 to 10 minutes until you get a smooth and elastic dough. Form a ball, lightly oil it, cover with a cloth and let rise for 1 hour in a warm place (about 25°C).

Slice the red onion, cut the bell pepper into cubes and the zucchini into half-rounds. In a pan, sauté these vegetables in a drizzle of olive oil for 8 to 10 minutes until tender. Off the heat, add the sun-dried tomatoes cut into strips, olives, drained and crumbled mozzarella, crumbled feta, tomato coulis and herbes de Provence. Salt moderately (feta is already salty) and pepper generously. Mix gently.

Degas the dough and divide it into 4 equal parts. Roll out each portion into a 20 cm diameter disk. Place a quarter of the filling on one half of each disk, leaving 2 cm border. Moisten the edge with a little water, fold the dough over the filling to form a half-moon and seal carefully by pressing with the tines of a fork.

Place the calzones on a baking sheet lined with parchment paper. Brush them with the egg yolk and milk mixture, make 3 small slits on top to allow steam to escape and sprinkle with sesame seeds if desired. Bake at 200°C for 20 to 25 minutes until golden brown. Let rest 5 minutes before serving.