Cauliflower calzone
Instructions
Put the flour on the work surface, pour the yeast dissolved in a little warm milk, 2 tablespoons of olive oil and 1 teaspoon salt.
Knead, adding as much milk as required to obtain a soft dough.
Knead dough well and let rise in a warm place, covered with a towel.
Meanwhile boil the cauliflower washed away for a few minutes in salted water; drain and then breakdown the aim in florets.
Melt the butter in a pan, pour the florets and let them flavor.
Add the herbs and cream.
Remove from heat, slightly crushed the mixture with a fork, add the pepper, cheese, eggs and salt, if necessary.
Roll out the dough with the rolling pin with a rectangular shape and arrange on oiled baking tray.
Pour the filling on half of the rectangle and ripiegatevi the other half, giving the shape of ' Cabral '.
Seal edges, grease the surface with oil and bake at 220 degrees for 40 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 250 g of wholemeal flour
- 2 tablespoons of olive oil
- Milk
- 30 g of brewer's yeast
- Salt
- For the filling:
- 1 cauliflower
- 50 g of butter
- 3 tablespoons of cream
- 1 tablespoon of chopped parsley
- 1 tablespoon of chopped marjoram
- 4 tablespoons of grated gruyere cheese
- 2 eggs
- Olive oil
- Salt
- Pepper