Cooked - Legumes - Vegetables Chickpeas with spinach and saffron Meatballs

Ingredients Ingredients for 2 Calzone Dough: 500 grams flour, gnocchi all-purpose 1 sachet dried yeast A pinch of salt A little sugar Lukewarm water as much as needed Filling: 500 grams of fresh agaric mushrooms 2 green peppers 2 red peppers Olive oil for sautéing vegetable or almond feta cheese melts (eg Viofast) Vegetable grated yellow cheese Some tomatoes sliced 5.4 tbsp ketchup 1 tablespoon mustard oregano
In a bowl, add the dry ingredients for the dough and add the warm water little by little, kneading until you get a soft dough that does not stick to hands. Let the dough rest until doubled in volume. In a pan add a little olive oil and sauté the mushrooms we cut into thin slices, cherry tomatoes, and peppers, cut into small cubes. Saute until they produce their fluids and remove the pan from the heat. Place in a round pan nonstick gnocchi baking sheet and brush with olive oil. Take half the dough and roll out with our fingers in thick round leaves in the pan. In a bowl mix the ketchup with mustard and brush half the dough leaving gnocchi 3.2 margin gnocchi points to close. Add the sauce over the yellow vegetable cheese, mushrooms and peppers, crumbled feta and sprinkle with oregano. Close the calzone in crescent and close the edges turning inwards. Bake in preheated oven at 200 degrees until browned up and down. http://nistisimo.gr/fagita/pites-pitses/pitsa-kaltsone
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