Cherry Tomato And Feta Calzone

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 225 g all-purpose flour
• 1/2 teaspoon salt
• 7 g fast-rising active dry yeast
• 150 ml water
• 25 ml olive oil
• 1 red onion, finely chopped
• 4 -6 mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 10 black olives, pitted and chopped
• 200 g cherry tomatoes (about 15)
• 1 teaspoon dried oregano
• 2 teaspoons dried basil or 10 fresh basil leaves
• 100 g feta cheese (about 3/4 cup crumbled)
• 4 tablespoons parmesan cheese
• fresh ground black pepper
• 1 large egg, beaten with a splash of milk
• 6 tablespoons tomato sauce

Recipe

• 1 sift the flour into a mixing bowl.
• 2 stir in the salt and yeast, then the warm water and olive oil.
• 3 mix as best you can, either with your hands or with a dough hook attachment on your mixer, eventually forming into a ball.
• 4 dust a work surface with flour and knead the dough for several minutes, until smooth and springy.
• 5 cover and leave in a warm place for 30 minutes, while you prepare the filling.
• 6 heat the oil in a frying pan and soften the onions, garlic and mushrooms.
• 7 add the whole tomatoes, oregano, dried basil (if using) and chopped olives to the pan and cook for about five minutes, stirring often, until the tomatoes are soft but whole.
• 8 remove from the heat.
• 9 take out the risen dough and break into four pieces.
• 10 roll out one section of the dough on a floured surface until you have a circle about 20cm across.
• 11 it will be quite thin.
• 12 lay on an oiled baking sheet and brush a 2cm border with egg.
• 13 smear the rest of the dough with a spoonful of tomato sauce.
• 14 pile a quarter of the filling on one half, plus a bit of both cheeses, fresh basil (if using) and a grinding of pepper.
• 15 fold over the unfilled half, press the edges and seal with a fork.
• 16 brush the egg mixture over the top.
• 17 repeat with the remaining pieces and then bake for 15 minutes at 400f, until puffed and golden.