Pork Loin Calzoni

Prepare the dough: in a large bowl, combine the warm water and yeast and mix delicately with a fork until dissolved

Add 1 cup of all-purpose flour, olive oil, and salt and mix vigorously with a wooden spoon

Join another 1 cup of all-purpose flour and mix well until the dough comes away from the sides of the bowl and becomes sticky

Dust a smooth surface with remaining all-purpose flour

Knead the dough, incorporating flour gradually, until it comes away from your hands and becomes smooth and elastic

Make a ball with the dough

Wash the bowl, dry, and brush with oil

Place the dough in the bowl, cover with plastic wrap, and let rise to double its volume (about 40 minutes)

With your hands, press the dough down, place on a dusting surface, and knead for 1 minute

Prepare the filling: in a medium pan over medium heat, fry the pork loin in oil, stirring occasionally with a wooden spoon, until lightly browned (about 5 minutes)

Add the onion and garlic, mix, and cook, stirring occasionally, until the onion is soft (approximately 1 minute)

Reduce heat, add water, and scrape the bottom of the pan with a wooden spoon

Add the eggs and cook, stirring constantly (approximately 2 minutes)

Let cool and reserve

Heat the oven to 250°C (very hot)

Brush with butter and dust with flour a large baking dish. Reserve

Dust a smooth surface with flour

Divide the dough into four portions

With a rolling pin, open each portion of dough to obtain a circle of 20 cm in diameter

Distribute the filling among the circles of dough and top with cheese

Baste the edge of the dough with part of the lightly beaten egg yolk

Fold the dough over the filling, uniting the edges

Press them down with a fork's teeth

Place the calzoni in the baking dish and brush with the remaining egg yolk

Bake in the preheated oven until golden brown (about 25 minutes)

Serve immediately.