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Last Friday was a “no meat” day for me so I wanted to make something vegetarian. Mini calzone with vegetables was my choice. When I first saw the recipe I was pretty sure it will be a delicious dish and I was right. I will prepare them again soon! Enjoy!

Ingredients for the dough:

15 g fresh yeast

150 ml warm water

½ tsp sugar

1 tbsp olive oil

250 g flour

½ tsp salt

Mix the yeast with a few spoons of warm milk and sugar, leave aside for 15 minutes to activate.

Sieve the flour with salt, form a hill and make a crater in it. Pour olive oil, water and activated yeast into a crater. Knead the dough for 10 minutes until smooth, soft and elastic. Form a ball, coat it with oil and set is aside for 1 hour until doubled.

Afterwards take the dough out and knead it for 2-3 minutes. Roll it to 0.7 cm thick layer and cut out circles of 8cm diameter. Put a spoon of the filling in the middle and form the calzones. Put them on the baking tray lined with paper and sprinkled with flour.

Ingredients for the filling:

1 red pepper

1 small courgette

1/3rd aubergine

3 slices of onion

1 tsp dry oregano

1 tsp mild paprika

160 g cheese (80 g feta, 80 g mozzarella)

olive oil

Divide the pepper in 6 pieces, remove the insides. Cut in slices the courgette and aubergine. All the vegetables sprinkle with salt and grill on the grill pan or bake in the oven really close to the grill for 30 minutes at 225°C. Flip them from time to time.

Cut the grilled vegetables into smaller pieces, spice up with salt, freshy ground pepper and oregano. Add ½ tsp paprika, 2 tsbp olive oil and grated cheese (both). Mix it all together. Add more spices if desired.

To the bowl you used for filling pour 2 tsbp of olive oil, add ½ tsp of paprika and brush the calzones with this mix. You can also sprinkle them with parmesan and dry basil.

Leave them aside till your oven pre-heats to 210°C. Bake for 15 minutes.

Serve with tomato sauce or as desired.