A pleasant combination of juicy filling and soft thin dough will not leave anyone indifferent.
Photo source: 123rf.com/profile_roxiller
I guess everyone loves pizza, or almost everyone. And this closed version of pizza - calzone - will like it no less. Here everything is in moderation - juiciness and piquancy: the cheese stretches with seductive threads, the tomato flows out with hot juice, onion and sauce perfectly complete the flavor palette. Try it and you won't regret it. To prepare calzone with tomatoes, cheese and green onions, take all the products on the list. You can take ready-made pizza dough, or you can cook it yourself, it does not take long.
Calzone with tomatoes, cheese and green onions
Кухня: European, ужин, калории: 194, время приготовления: 01:50
Ингредиенты
Dough:
Flour - 250 g
Water - 160 ml
Salt - 0.3 tsp
Sugar - 0.5 tbsp.
Vegetable oil - 1 tbsp.
Dry yeast - 4 g
Filling:
Mozzarella cheese - 200 g
Green onion - 40 g
Tomatoes - 1 pc. (large)
Oregano - to taste
Dried garlic - to taste
Tomato paste - 1-1.5 tsp
Рецепт
1. I kneaded the dough in advance from water, flour, salt, sugar, dry yeast, added immediately to the flour, and a spoonful of vegetable oil. Calzone can be formed immediately after kneading, after waiting only 20 minutes.
2. Put the dough in a bowl, the bottom of which is greased with oil, cover with a towel and leave for a while while the filling is being prepared.
3. While the dough is waiting, prepare all the products for the filling. Cut the tomatoes and mozzarella into slices. You can remove the skin from the tomatoes first if it irritates. I removed part of it.
4. We also cut green onions.
5. The dough needs to be divided into three parts, that's how much calzone I got. Take one part to work, leave the rest under a towel. Preheat the oven to 250 degrees.
6. Stretch or roll out the dough with a rolling pin, I like it thinner. Grease one part with tomato paste, sprinkle with oregano and dried garlic.
7. Lay out the mozzarella slices.
8. Sprinkle generously with green onions and top with tomato slices.
9. Close the second half of the dough and carefully press the edges.
10. Since the filling is very juicy and may leak out during baking, you need to take care of tightly fixing the edges of the calzone. You can make such a thin rope along the edge by turning the dough up.
11. Form all three calzones in this way. Lay them out on a parchment-lined baking sheet. My oven is very hot on the bottom, so I additionally put a sheet of foil on the baking sheet and parchment on top. Bake the calzone at the highest heat in your oven for 5-10 minutes. The main thing is that the dough is browned on top and bottom.
12. When baking, calzones swell up - it's okay, then they will become soft and fall. I like the option right out of the oven while they are still crispy.
13. Calzone with tomatoes, cheese and green onions are ready. Enjoy!