Feta, Olive, and Tomato Calzones
The feta cheese and olives will probably make this dish salty enough without adding extra salt.
Serves: 24Hands-on: 20 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 2 lbs. pizza dough
- ½ cup garlic-flavored olive oil
- 1½ cups chopped kalamata olives
- 1 tsp. dried oregano
- 2 cups diced feta cheese
- 3 cups sundried tomatoes, halved
- 1 cup shredded mozzarella cheese
- ½ cup toasted pine nuts
- ½ tsp. ground black pepper
- 3 Tbsp. cornmeal
- Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8" circle. Spread one-third of the olive oil over each circle.
- Combine olives, oregano, feta cheese, and tomatoes. Spoon one-third of the mixture onto half of each dough circle, leaving one inch around the edges bare. Sprinkle fillings with one-third of the pine nuts and one-third of the mozzarella cheese. Season with black pepper.
- Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Sprinkle cornmeal over a baking sheet or pizza tiles and place calzones on the cornmeal. Cover with a damp towel and let stand 1 hour.
- With a sharp knife, cut two or three slits in the tops of the calzones. Bake at 375°F for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.