Ingredients
Dough
3 1/8 cups flour
1 cup lukewarm water
1 package [8 grams] quick rise active dry yeast
1/8 cup olive oil
1/2 tablespoon salt
For Filling
1 cup grated Parmesan cheese
1/2 cup grated Pecorino cheese
1/2 cup shredded Mozzarella cheese
2 tablespoons olive oil
1 large yellow onion, diced and fried
2 small tomatoes, diced
2 tablespoons parsley, chopped
1 teaspoon dried oregano
1 teaspoon black pepper
Directions
Fry diced onion in olive oil until light golden.
Add tomatoes and fry for a few minutes longer.
Season with parsley, oregano and black pepper.
Remove from heat. Cool.
Add to the mixture the three cheeses and mix well.
Mix dough ingredients and work into a malleable pizza-like dough (add a touch more flour if it the dough is too hard, add a touch more water if it is too soft), kneading for about 8 minutes.
On a floured wooden board roll out the dough so that it is about 1/8 inch thick.
Using a small dinner plate (about 6 inches) cut out a round of dough.
Place some of the mixture in the center of the round.
Fold over the round and press together, making a decorative edge.
Process the rest of the material.
Bake the calzoni in a preheated 350 F degrees oven until the dough is a deep golden color -- about 25 minutes.
Serve warm.
Notes
Photo: Mary Melfi |
