Vegetarian calzone

Submitted by enr on 13 Mar 2010
7 g dry yeast
1 tsp sugar
600 g of flour type 500
1 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
125 g feta cheese or cheddar type cheese
# For padding:
1 (230 g) eggplant
sea salt
1 tbsp olive oil
Chapter 1 (200 g) onion
2 cloves garlic
1 (200 g) red pepper
2 (240 g) zucchini
2 sticks (150 g) celery
2 tbsp tomato paste
125 ml vegetable broth
Dough: yeast suspended in 375 ml warm water with sugar. Leave in a warm place for 10 minutes. In a large bowl the flour sifted with salt and pepper. Add effervescent yeast and olive oil and knead the dough. Messi 10 minutes, the dough should be smooth and elastic. Place in an oiled bowl and cover. Leave in a warm place to rise for 30 minutes or until the volume increased 2 times. Filling: eggplant cut into large cubes. Transfer to a strainer and add salt. Allow to stand for 30 minutes, then washed with cold water and dried. In a heavy-bottomed pan heat 1 tbsp olive oil and add chopped onion in large pieces and pressed garlic. Cook, the onion until soft. Add the diced zucchini, eggplants, peppers and celery. Cook approximately 5 minutes or until vegetables are soft. Add tomato paste and vegetable broth. Filling stew until thickened. Pizza: The risen dough on floured surface knead lightly and is divided into 4 parts. Each portion is rolled out crust with diameter 24 cm. Place top 1/4 of the filling and 1/4 of the grated cheddar. The edges of the pizza and cloud the seam is formed using the fingers or a fork. Calzone is placed in an oiled tray. Spread top with olive oil and make two cuts. Bake in a preheated 230 C oven for 20 minutes.
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13 Mar 2010
culinary journal