Cooked by Elias Demirtzoglou,
"Cook Book" magazien of "ETHNOS" newspaper
Ingredients for 6 people
For the dough:
500 gr. of all-purpose flour
1 tsp of granulated sugar
1 tbsp of salt
1 tsp of dried yeast
2 tbsp of olive oil
300 ml of lukewarm water
For the filling:
6 slices of ham
6 slices of Greek Kasseri cheese
1/2 cup of mixed mustard and ketchup
2 chopped tomatoes (fresh of from a tin without the juices)
Method:
Knead the dough ingredients very well with your hands in a bowl until you have an elastic dough.
Allow the dough to rest for 30 minutes. Then divide into 6 pieces and roll each piece into an oval sheet.
Preheat the oven to 180°C. Lightly sprinkle with flour a baking tray.
Spread on each dough sheet 1 tbsp of the mustard / ketchup mixture and then place 1 slice of ham, 1 slice of Kasseri cheese and scatter with some of the chopped tomato, making sure you leave an appropriate empty space around the edges.
Gently pull the dough to cover the ingredients and then lightly press the edges together. Crimp the edges so none of the filling can spill out.
Repeat the procedure with the remaining ingredients. Place the calzone side by side on the baking tray and put at the bottom shelf of the oven.
Bake for about 20 minutes or until the dough is puffed up and golden on top and the filling is hot.
For the dough:
500 gr. of all-purpose flour
1 tsp of granulated sugar
1 tbsp of salt
1 tsp of dried yeast
2 tbsp of olive oil
300 ml of lukewarm water
For the filling:
6 slices of ham
6 slices of Greek Kasseri cheese
1/2 cup of mixed mustard and ketchup
2 chopped tomatoes (fresh of from a tin without the juices)
Method:
Knead the dough ingredients very well with your hands in a bowl until you have an elastic dough.
Allow the dough to rest for 30 minutes. Then divide into 6 pieces and roll each piece into an oval sheet.
Preheat the oven to 180°C. Lightly sprinkle with flour a baking tray.
Spread on each dough sheet 1 tbsp of the mustard / ketchup mixture and then place 1 slice of ham, 1 slice of Kasseri cheese and scatter with some of the chopped tomato, making sure you leave an appropriate empty space around the edges.
Gently pull the dough to cover the ingredients and then lightly press the edges together. Crimp the edges so none of the filling can spill out.
Repeat the procedure with the remaining ingredients. Place the calzone side by side on the baking tray and put at the bottom shelf of the oven.
Bake for about 20 minutes or until the dough is puffed up and golden on top and the filling is hot.
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