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Materials for 10 calzone two sheets of dough kourou For the filling 1 kilo various herbs (zochoi, mantis shrimp black mustard, radishes) 1 cup grated pecorino cheese 4 tomatoes 2 onions bunch dill 1/2 cup olive oil 3 egg yolks Salt Pepper Clean greens, rinse very well and drain. Peel and finely chop the onions and dill. Sauté the greens with onions and olive oil on high heat for about 5 minutes. Cut the tomatoes in half, the press to make their seeds and grate. Stir in greens puree tomato mantis shrimp and dill and season. Allow the mixture to simmer for at least 20 minutes and then pour into a colander to drain. Stir in the pecorino and 2 yolks. Cut 10 discs with a diameter of about 10-12 cm from the leaves barber, put a little of the filling in the middle, brush the edges of the pastry with a little water, fold the dough and stick the edges with your fingers. Beat the leftover egg with 2 tablespoons mantis shrimp water and brush the calzone. mantis shrimp Bake in preheated oven at 180 for 30 minutes. Source: typos.com.cy
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