Kasseri, Tomato & Basil Cresents (Kasseropites)
   
    1/2 c  Warm water                          1 lb Kasseri cheese
    1/4 c  Olive oil                                -- coarsely grated
    1/4 c  Red wine vinegar                    2 lg Tomatoes; chopped
      1    Egg                               1/4 c  Chopped fresh basil
      1 ts Salt                                     Paprika
	 3 c  All-purpose flour; (sifted) 

  Blend water, oil, vinegar, egg and salt in large bowl.  Gradually
  stir in enough flour so dough pulls away from sides of bowl.  Turn
  dough out onto lightly floured surface and knead until smooth and
  elastic, about 10 minutes.  Shape dough into round.  Grease bowl.
  Add dough, turning to coat surface.  Cover with damp towel and let
  stand in warm draft-free area 30 minutes.

  Preheat oven to 350øF.  Grease baking sheets.  Combine cheese,
  tomatoes and basil in bowl. Divide dough into 8 pieces.  Shape each
  into smooth round. Roll each out on lightly floured surface to
  thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down
  center of each round.  Fold one side over filling; press edges to
  seal.  Arrange cresents on prepared sheets. Sprinkle with paprika.
  Bake until cheese has melted and pastry is golden brown, about 40
  minutes.  Serve hot.