Calzone
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,077 cal. | (51 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 39.2 μg | (87 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 370 mg | (37 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 194 mg | |||
| Cholesterol | 286 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dough
- 10 grams Yeast
- 200 grams Pastry flour
- Pastry flour (for dusting the work surface)
- 2 Tbsps olive oil
- 1 pinch sugar
- ¼ salt
- For the filling
- 100 grams raw ham (such as prosciutto or sliced salami)
- 150 grams Mozzarella
- 50 grams Ricotta cheese
- 1 sprig fresh oregano
- 2 eggs
- 2 Tbsps grated Parmesan
- 5 Tbsps olive oil
- salt
- freshly ground black peppers
- For the topping
- 2 Tomatoes
- 125 grams Mozzarella
- ½ bunch Basil
Preparation steps
For the dough: In a bowl, mix the yeast with 2 tablespoons water, the sugar, and 2 tablespoons flour until smooth. Cover and let stand for 30 minutes. Mound the remaining flour on a pastry board, make a well in the middle. Add the yeast mixture, 2 tablespoons olive oil, and 1/4 teaspoon salt. Knead with 1/8 liter (about 1/2 cup) lukewarm water to form a dough. Cover and let rise in a warm place about 1 hour or until doubled in volume.
For the filling: Cut ham or salami into strips and the mozzarella into small cubes. Push the ricotta through a sieve into a bowl and stir until smooth with the eggs. Stir in the ham strips, mozzarella cubes. and grated Parmesan.
Preheat the oven to 225°C (approximately 440°F). Coat a pizza pan or baking sheet with 1 tablespoon oil. Knead the risen dough on floured surface, cut half, and roll out into two thick circles. Brush with each circle with 1 tablespoon oil.
Divide the filling mixture evenly between the dough circles. Fold the dough in half and press the edges together to seal the calzone. Brush the tops of the calzones with 1 tablespoon olive oil and transfer to the pizza pans or baking sheets.
For the topping: Blanch the tomatoes, rinse with cold water, cut into quarters, remove skin and seeds, and chop fine. Shred the mozzarella fine. Spread the tomatoes and mozzarella over the calzone. Cut the basil leaves into fine shreds and sprinkle over the tops the calzones. Bake in preheated oven for 20 minutes. Very hot serve.
