Discover these colorful calzones where the sunny flavors of the Mediterranean express themselves in a golden pastry shell. A generous and aromatic vegetarian recipe, perfect for a complete and exotic meal. The light homemade dough and Mediterranean vegetables create an authentic flavor harmony. These calzones are ideal for family dinners or with friends, bringing a touch of sunshine to your plate.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
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).
- 2
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.
- 3
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.
- 4
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.
- Quick dough: To save time, use a quality ready-made pizza dough
- Draining: Drain the mozzarella and sun-dried tomatoes well to avoid a soggy calzone
- Perfect cooking: The baking sheet should be preheated with the oven for a crispier bottom
- Variations: Add capers, grilled eggplants or green pesto
