Pizza Calzone with vegetables and cheese

Closed calzone pizza is a great snack and at the same time a great way to find use for products that are left out of business - leftover cheese, vegetables, herbs.

Ingredients

• for the test:
• flour 250 g
• water 160 g
• dry yeast 4 g
• sugar 1 tsp
• salt 0.5 tsp
• olive oil 1 tablespoon
• For filling:
• onions or leeks 0.5 pcs.
• eggplant 1 pc.
• garlic 2 pcs.
• tomatoes in s / s 800 g
• greens 1 bunch (s)
• cheese (different) 150 g
• vegetable oil
• salt
• black pepper
• sweet pepper 1 pc.

Directions

1. Stir in flour and yeast, add water, stir coarsely and set aside. After 15 minutes, add olive oil and salt, vigorously knead a smooth dough, form a ball out of it, put in a bowl, cover with a towel and leave in a warm place for an hour and a half. Knock out the air from the dough, divide it into 4 smaller balls, cover and leave in a warm place for another half hour. The dough can then be used to make the calzone.
2. While the dough is resting, prepare the filling based on stewed vegetables. I will make a reservation right away: it is not the exact adherence to the recipe that is important here, but the general technology.
3. Heat some vegetable oil in a saucepan and sauté finely chopped onions (or leeks) and garlic over medium heat. Add the diced eggplant and pepper and sauté the whole thing for a few minutes, stirring occasionally. Add tomatoes in your own juice, reduce heat to low and leave to simmer for 30-40 minutes - as long as the vegetables do not burn. Remove the saucepan from heat, season with salt and pepper, add chopped herbs (parsley, basil, cilantro, dill - whichever you prefer) and grated cheese. The amount and type of cheese is up to you, but be sure to use soft cheese, from mozzarella to cream cheese, to give the calzone filling a stringy texture. A hint of piquancy will remain from hard cheese in the finished dish, if its amount is not too large.
4. Roll out each of the four balls of text to the size of a large plate, place a quarter of the filling on one side of this circle, cover with the other side, and pinch the edges to make a closed crescent-shaped pie. It is worth making cuts on its surface - this will give steam out, so that the filling will not break out from the inside of the calzone during baking. Bake the calzones for 10-15 minutes at a temperature of 220 degrees - until their surface turns golden (for shine, I smeared it with yolk and milk). Serve immediately hot, although cold calzones are delicious too.