Roasted Tomato and Feta Calzone

What a pretty calzone...let's have a peek inside...
Yep, those are homegrown tomatoes...
...and basil...
Roll out the dough...

Close it up...

...and give it an egg wash over some parsley. Oooh, fancy.





Hard to go wrong with tomatoes and feta. I roasted the tomatoes early this morning and did other prep work through the day. The dough takes about an hour. Not an impossible thing to do all at once, but much easier if you have a day to kill.

You Will Need:

For the filling:

About 10 plum tomatoes, seeded and roasted with a tablespoon or two of olive oil in a 300 degree oven for an hour. Cool, chill until needed.
A handful of torn basil leaves
1/2 cup feta cheese, cubed
1/2 cup sharp hard cheese
1/2 red onion, lightly sauted in olive oil
1 bulb roasted garlic
12 black olives, chopped
Combine everything except cheeses.

For the dough:

1 cup warm water
1/2 teaspoon sugar
1 teaspoon salt
2 1/4 teaspoons granulated yeast
2-3 cups bread flour

Egg wash for glazing

Dissolve the yeast in water with sugar and salt. L:et stand about ten minutes. Add flour and knead until you have a pliable dough. Place in a lightly oiled bowl and let rise 1 hour. Punch down, divide in 4 parts and let rest ten minutes before rolling out.

Assemble/bake:

Preheat oven to 350 degrees F. Dust a baking sheet with cornmeal

Roll out each section and fill with tomato mixture. Place cheeses on top and seal. Place on tray and if desired, give it an egg wash. Cut a slit in the side. Repeat until all are done. They will oooze a bit, but that's expected with tomatoes.

Bake about 30 minutes or until golden. Remove to a rack over a baking sheet so they can drain any additional liquid. Serve warm.