Calzone Filled with Mozzarella, Tomatoes, and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 204.9 μg | (342 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 327 μg | (109 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 tsp salt
- ½ cube fresh Yeast (21 grams)
- 1 tsp sugar
- 4 Tbsps olive oil
- Pastry flour (for dusting the work surface)
- For the filling
- 200 grams fresh Spinach
- 4 Tomatoes
- 2 scoops Mozzarella (about 125 g)
- 2 garlic cloves
- freshly ground black peppers
- also
- olive oil (for brushing)
Preparation steps
To make the dough: Put the flour and the salt in a bowl and make a well in the center. Crumble the yeast crumble into the well, sprinkle the sugar, and stir in 5 tablespoons lukewarm water. Cover and let rest about 30 minutes in a warm place.
Add the olive oil and about 175 ml (6 ounces) lukewarm and mix well. Turn the dough out onto a floured work and knead to a smooth dough that no longer sticks to your hands. Add more water or flour as necessary to adjust the dough. Cover and let rise another 30 minutes.
For the filling: Rinse and spin dry the spinach. Trim the stems. Blanch the spinach in boiling salted water. Drain, rinse with cold water, drain again, and squeeze out the excess water.
Rinse the tomatoes, cut into quarters, remove the seeds, and dice the flesh small. Drain the mozzarella well and cut into small cubes. In a bowl, mix the spinach, tomato, and mozzarella. Peel the garlic and press through a garlic press into the spinach mixture. Season with salt and pepper.
Preheat the oven to 220°C (approximately 425°F).
Knead the pizza dough well on floured surface and divide into four equal pieces. Knead each piece again and roll out into rounds about the size of a plate. Brush each dough round with a little olive oil.
Spread the filling over half of the dough. Fold the dough in half and seal the edges well, twisting to form a fluted edge.
Transfer the calzones to a parchment paper-lined baking sheet. Brush with beaten egg yolk and bake until golden brown about 25 minutes in the oven.
Remove and serve immediately.
