INGREDIENTS: For about a dozen calzoni

• 50 ~ 60 grams compressed yeast
• 600 mL very warm water
• 1 teaspoon salt
• 5 ~ 6 cups white plain flour
• Olive oil or melted butter
• 2 cups diced cheese (approx. 5 mm cubes)
• 1 cup diced salami (etc)
• 1 ~ 2 cups diced tomatoes (not too ripe) cut into approx. 5 mm cubes
• ½ teaspoon oregano, or other Italian herbs
• Onion, etc to taste

METHOD

1. Make as Basic Yeast Dough.
2. Knead approx. 5 minutes.
3. Let rise.
4. Roll very thin using rolling pin.
5. Cut into 10 ~ 15 cm circles (use a saucepan lid).
6. Smear oil on top (1 cm in from edge and if meat not too fatty).
7. Thoroughly mix filling.
8. Spoon filling onto circle and fold over.
9. Drizzle tops with oil or butter.
10. Place on greased tray.
11. Let rise again OR bake immediately (15 ~ 20 minutes).

NOTE

• This dough is good for pizza.

Tagged: Calzoni, Savory, Yeast