Crispy Roasted Sweet Potato Calzone with Feta and Oregano Leaves

6 servings | 60 min | Hard | Kosher | Vegetarian

Ingredients:

For the dough:

• 500 g white flour
• 1 tsp baking powder
• 250 g butter
• 1/2 tsp salt
• 1 egg
• 2 tbsp Kfar Tabor natural yogurt
• 150 g grated Kfar Tabor kashkaval cheese
• 1 beaten egg, for brushing
• 2 tbsp nigella seeds, for sprinkling

Filling:

• 3 medium sweet potatoes
• Grated Kfar Tabor Parmesan
• Leaves from 4 oregano sprigs
• 4 tbsp olive oil
• 2 heads of garlic
• Salt and pepper
• 200 g Kfar Tabor feta cheese

For the filling:

• Lightly grease a baking sheet lined with parchment paper, using olive oil.
• Cut the sweet potatoes lengthwise and season lightly with salt and pepper. Place them cut-side down on the baking sheet.
• Slice off the top quarter of both garlic heads and drizzle 2 tbsp olive oil into them. Wrap in foil.
• Roast the sweet potatoes and garlic in the oven at 200°C (400°F) for about 30 minutes, until soft.
• Let cool, peel the sweet potatoes, and cut into large pieces. Squeeze the garlic out of its skin and add it to the sweet potatoes.
• Once cooled, season with salt and pepper, and add crumbled feta and oregano leaves.

Instructions:

For the filling:

1. Lightly grease a baking sheet lined with parchment paper, using olive oil.
2. Cut the sweet potatoes lengthwise and season lightly with salt and pepper. Place them cut-side down on the baking sheet.
3. Slice off the top quarter of both garlic heads and drizzle 2 tbsp olive oil into them. Wrap in foil.
4. Roast the sweet potatoes and garlic in the oven at 200°C (400°F) for about 30 minutes, until soft.
5. Let cool, peel the sweet potatoes, and cut into large pieces. Squeeze the garlic out of its skin and add it to the sweet potatoes.
6. Once cooled, season with salt and pepper, and add crumbled feta and oregano leaves.

For the dough:

1. In a food processor, combine all the dough ingredients and process until a ball of dough forms. Remove and divide in half.
2. Flatten slightly to about 2 cm thick. Wrap and refrigerate for about 30 minutes. On a floured surface, roll out the dough to about 3 mm thick.
3. Using a small plate, mark circles about 18-20 cm in diameter. Place 2 tablespoons of the filling in the center of each circle and fold into a large turnover.
4. Transfer to a baking sheet lined with parchment paper. Brush with beaten egg and sprinkle with nigella seeds.
5. Bake at 170°C (340°F) for about 35 minutes, until deep golden brown.
6. Serve with yogurt and a green salad.