MASSA
1 colher (sopa) de açúcar
½ pacote de fermento biológico seco
1 xícara (chá) de água
1 ovo
4 xícaras (chá) de Farinha de trigo Primor
1 xícara (chá) de Margarina Primor Todo Dia
1 colher (sopa) de sal
Farinha de trigo Primor para polvilhar
1 ovo para pincelar
RECHEIO
2 xícaras (chá) de queijo muçarela ralado
6 salsichas
2 tomatoes, sem semente, picados
½ xícara (chá) de azeitonas verdes em rodelas
1 cebola picada
1 colher (sopa) de orégano seco
RECHEIO
In a bowl, combine all the ingredients and set aside.
RECHEIO MASSA
In a bowl, combine all the ingredients and set aside.
In a bowl, combine the yeast and sugar and mix until dissolved. Add ¼ cup of water and the Primor wheat flour. Mix well and leave to rest for 15 minutes. Gradually add the remaining Primor Margarine Every Day, salt and Primor Wheat Flour and water. Mix well, place the dough on a smooth surface, sprinkled with Primor flour, kneading it until it is smooth and homogeneous. Cover with a cloth and leave to rest for about 30 minutes. Then divide it into 4 equal parts. On a floured surface, roll out the dough (with a rolling pin) into a round shape. Place ¼ of the filling on one half of each dough, close them up and press the edges together with your fingers. Brush the surfaces with beaten egg, place the calzones on a floured baking sheet and leave to rise until they have doubled in volume. Bake in a preheated oven at 150°C for 30 minutes.
