Ham, Cheese, Pepper and Pea Calzone
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
898
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 898 cal. | (43 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 425 mg | (11 %) | ||
| Calcium | 635 mg | (64 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs store-bought pizza dough mix (at room temperature)
- 1 ¼ cups shredded Fontina cheese
- ½ cup roasted Red pepper (chopped)
- ¼ cup frozen peas
- ½ cup thin-sliced Prosciutto (chopped)
- ½ cup Goat cheese
- olive oil
Preparation steps
1.
Preheat oven to 450°. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
2.
Mound equal portions of fontina in center of dough rounds. Top equally with peppers, peas, prosciutto, and goat cheese.
3.
Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal. Brush tops of calzones lightly with olive oil. Transfer to a large baking sheet.
4.
Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven). Let cool about 5 minutes, then transfer to plates.
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