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Ingredients for 3 pieces: for the dough: 1 and 3/4

cups flour 3/4 cup of warm water 15g fresh yeast teaspoon olive oil 3/4 teaspoon salt for the filling: approx 250-300g sausage average rural small onion, bell pepper half teaspoon hot pepper Provencal herbs teaspoon approx 150g cheese salt pepper addition: beaten egg for brushing pinch Provencal herbs for sprinkling Design: With water, yeast and two tablespoons of flour to make a leaven. Let stand for 15 minutes. Overgrown leaven add the rest of the flour, olive oil and salt. Mix, knead the dough (about 5-7 minutes). Cover with a cloth and leave to rise (about 30-40 minutes). Sausage cut into slices, onions in a pen, the peppers into thin strips, cheese grate. All together pour into a bowl, add the herbs, pepper, season with salt and pepper. Mix thoroughly. Divide the dough into three parts, each of them roll the round cake thickness of about 3mm (or more if you like a thicker crust). For half of each frame filling, fold and press edges firmly to form a dumpling. Brush with egg and sprinkle with herbs. Preheat oven along with the sheet on which they baked calzone. Turn out onto a plate calzone. Bake about 20 minutes at 200oC. Serve warm. The first added Maria Gogol to Culinary

aniabis11

Cudo:)

0  |  0 14.03 o 17:05  

rudaa00

Koniecznie spróbuję!

0  |  0 10.03 o 13:42  

xyztka

jak smakowicie wygl?da :-D

0  |  0 5.03 o 12:56  

martyna472

Baaardzo pyszne :D Polecam ;)

0  |  0 22.02 o 14:07  

Weni

zrobię <3 kiedyś ^^

0  |  0 21.02 o 12:35