Pizza Calzone
Pizza Calzone - Crispy on the outside and creamy on the inside
Healthy, because
Even smarter
Nutritional values
This pizza is both filling and tasty! It covers the daily requirement of potassium for the regulation of the water balance in our body, zinc for our immune system, and many B vitamins for a smooth energy metabolism.
If you drink freshly squeezed orange juice with your pizza, then your body can absorb the iron it contains particularly well. One portion of pizza covers 85 percent of your daily iron requirement! The trace element is essential for the formation of blood pigmentation and oxygen transport.
(Percentage of daily recommendation)
| Calorie | 868 cal. | (41 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 243 μg | (81 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 46 μg | (102 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 2,081 mg | (52 %) | ||
| Calcium | 482 mg | (48 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 220 mg |
Ingredients
- Ingredients
- 1 lb Spinach (frozen)
- 2 onions (about 100 grams)
- 4 Tbsps olive oil
- salt
- peppers
- Nutmeg
- 4 ozs smoked Mozzarella
- 2 eggs
- 7 ozs Ricotta cheese
- 9 ozs Poultry cold cuts
- 5 ozs oil-packed sun-dried tomatoes
- 4 pizza dough mix
- Pastry flour (as needed)
Kitchen utensils
Preparation steps
Thaw spinach. Squeeze to remove liquid and coarsely chop. Peel onions and dice.
Heat 2 tablespoons olive oil in a pot. Cook onions over medium heat for 2 minutes. Add spinach and sauté for another 4 minutes. Season with salt and pepper. Add nutmeg. Let spinach cool.
Coarsley grate smoked mozzarella on a box grater. Separate the eggs. Mix ricotta, egg yolks and grated cheese with spinach (save egg whites for another use).
Cut chicken into thin strips.
Drain the dried tomatoes and coarsely chop.
Cut dough into quarters. On a floured surface, roll out dough into rounds about about 1 cm (approximately 1/2 inch) thick and about 22 cm (approximately 8 1/2 inches) in diameter. Place dough rounds on a parchment lined baking sheet. If using pre-made pizza crusts, follow package instructions for preparation.
On half of each piece of dough, spread with ricotta mixture, top with spinach and sprinkle with tomatoes. Sprinkle with grated mozzarella.
Fold dough in half over filling and secure edges by crimping or pressing with a fork.
Brush each calzone with a little olive oil and bake in a preheated oven at 225°C (fan: 200°C, gas mark 3-4)(approximately 425°F/convection 400°F) on the bottom rack for 20-25 minutes.
