Cherry Tomato and Feta Calzone

Recipe by Sackville
YIELD: 4 calzones




  • Sift the flour into a mixing bowl.
  • Stir in the salt and yeast, then the warm water and olive oil.
  • Mix as best you can, either with your hands or with a dough hook attachment on your mixer, eventually forming into a ball.
  • Dust a work surface with flour and knead the dough for several minutes, until smooth and springy.
  • Cover and leave in a warm place for 30 minutes, while you prepare the filling.
  • Heat the oil in a frying pan and soften the onions, garlic and mushrooms.
  • 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.
  • Remove from the heat.
  • Take out the risen dough and break into four pieces.
  • Roll out one section of the dough on a floured surface until you have a circle about 20cm across.
  • It will be quite thin.
  • Lay on an oiled baking sheet and brush a 2cm border with egg.
  • Smear the rest of the dough with a spoonful of tomato sauce.
  • Pile a quarter of the filling on one half, plus a bit of both cheeses, fresh basil (if using) and a grinding of pepper.
  • Fold over the unfilled half, press the edges and seal with a fork.
  • Brush the egg mixture over the top.
  • Repeat with the remaining pieces and then bake for 15 minutes at 400F, until puffed and golden.