Calzone Stuffed with Mushrooms and Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 815 cal. | (39 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 375 μg | (125 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 44.4 μg | (99 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,360 mg | (34 %) | ||
| Calcium | 476 mg | (48 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 pinch salt
- 1 pinch sugar
- 1 pkg Dry yeast
- 6 Tbsps olive oil
- 1 egg
- 0.13 l lukewarm water
- For the filling
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 400 grams Diced tomatoes
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- 1 tsp sweet ground paprika
- 1 Tbsp oregano
- 1 bay leaf
- 500 grams fresh button Mushroom
- 50 grams Olives (black, pitted, sliced)
- 200 grams cooked ham (thinly sliced)
- 100 grams Shredded cheese (grated)
- 2 Tbsps Parmesan
- 2 Tbsps pizza seasoning
- Pastry flour (for working the dough)
- Basil (for garnish)
Preparation steps
Mix the flour, sugar, salt and dried yeast in a bowl. Stir together the olive oil and egg. Pour into the dry ingredients and stir to combine, adding a little water if needed. The dough should hold together well but not be too sticky. Knead on a lightly floured surface.
Sprinkle the bottom of the bowl with flour, shape the dough into a ball and place in the bowl. Cover and place in a warm place to rise for 30-45 minutes.
For the filling, peel the onion and garlic and chop. Melt the butter in a pan and fry the onion and garlic until translucent. Add tomatoes, stir in tomato paste and season with salt, pepper, paprika, oregano and 1 bay leaf. Boil down slightly on medium heat. Remove the bay leaf. Trim the mushrooms and cut them into very thin slices. Cut the ham into cubes. Mix the ham, cheese and mushrooms into the tomato sauce.
Briefly knead the dough on a floured surface then let rest for another 5 minutes. Divide into 4 portions and roll out with a rolling pin into 4 large circles. Place two circles on a baking sheet lined with parchment paper, spread half of the filling in the center of each and cover with a second dough circle. Press around the edges to seal well using a fork.
Bake in a preheated oven at 220°C (approximately 425°F) for about 30 minutes. Remove from the oven and let sit for 3-5 minutes. Cut in half, arrange on plates and serve garnished with basil.
