Calzone with Feta Spread and Tomato
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer
Cuisine/ Κουζίνα: Mediterranean / Greek
Ingredients/ Συστατικά
For the Calzones
  • 325 gr. / 11.5 oz. all purpose flour
  • 35 gr. / 1 oz. dry milk
  • 35 gr. / 1 oz. sugar
  • 1 ½ tsp salt
  • 1 tbsp dry yeast
  • 3 large eggs
  • 55 gr. / 2 oz. lukewarm water
  • 140 gr. / 5 oz. butter at room temperature
For the Feta Spread
  • 400 gr. / 14 oz. light cream cheese
  • 90 gr. / 3 oz. feta cheese, crumbled
  • 1 ½ tbsp. milk
  • ½ tsp oregano
  • 1 ½ tbsp. chopped chives
  • 1 ½ tsp fresh basil, chopped
  • 1 large or 2 small tomatoes, sliced
Instructions/ Εκτέλεση
For the Calzones
  1. In your stand mixer put all the ingredients and mix in slow speed for 5 minutes.
  2. Increase speed to medium and mix for another 10 minutes.
  3. Oil a bowl and place the dough in there and let it rest for one hour.
  4. Put the dough in the fridge for at least three hours or overnight.
For the Feta Spread
  1. Mix everything in a bowl except the tomato.
  2. Preheat oven to 200°C / 400°F.
  3. Take the dough out of the fridge and divide it into five or six balls depending how big you want your calzones.
  4. On your floured bench, with a rolling pin open each ball in a big circle.
  5. Add 3 spoonfuls of the spread and top it with two slices of tomato on one of the circle’s hemisphere that is closer to you.
  6. Cover it with the other hemisphere and seal the edges.
  7. Transfer to a baking pan covered with parchment paper.
  8. Bake for 10 minutes in 200°C and then reduce temperature to 175°C / 350°F and bake for another 20 minutes approximately.
  9. If you see the top getting darker cover with an aluminum foil until they are done.
  10. Remove, let it stay for 5 minutes and serve.
Note: I baked them in two batches. In the first I did as I tell here but in the second I left the oven burning at 175°C / 350°F during the entire baking time.
Notes/ Σημειώσεις
Recipe for the dough adapted from King Arthur Flour
Recipe by Culinary Flavors at