Calzone with Cheddar cheese

Submitted by enr on 20 Apr 2010
100 g feta cheese or cheddar cheese
300 g readymade dough
ketchup (tomato sauce)
oregano, salt, spices of your choice
60 g ham
salami 30 g
160 g mushrooms
Calzone with Cheddar cheese
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First, knead the dough (about 300 g), by letting it rise for about 1 hour at room temperature. The dough has risen disc after the touch it remains concave and sticky to the touch. Roll the ball of dough on the kitchen fruit evenly with the rolling pin. Third, Spread half the dough on top with ketchup (tomato sauce) and then sprinkle chopped mushrooms, the feta cheese, ham, salami and sprinkle with oregano. Not oiledta half of the dough rises and it is tightened stuffing, as is sealed on all sides. Bake at 200 C for about 15-20 minutes.
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20 Apr 2010


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looks very tasty, can I just quickly tell me how to make the dough, because I'm a little at odds with pasta. thank to Favorites

Of course. A dough is made with flour of the type 500, 180 g + 65% water (120 ml) to give 300 g finished dough. In tepid water dissolve 7 grams of dry yeast with a little salt and sugar while still allowing for 10-ish minutes to become porosity. The flour is kneaded with yeast allowing to rest for a few minutes and left in a refrigerator. For this recipe, the dough the night before it pulled out of the camera in the refrigerator for 12 hours. Before you bake it, leave it to rise further at room temperature for an hour, covered with a cloth. Bake at 200 degrees preheated oven for 20 minutes.

thank you will make it mandatory .. I always liked the taste of closed pizzas, more than usual. thanks