Smoked Salmon Calzone
Nutritional values
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 316 mg | (8 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 tsp sugar
- ½ cube 21 grams (approximately 3/4 ounce) Yeast
- 2 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for kneading)
- For the filling
- ½ handful oregano
- 1 handful Sprout (such as radish sprouts)
- 1 scoop 125 grams (4 1/2 ounces) Mozzarella
- 60 grams Crème fraiche
- ½ tsp lemon zest
- 1 Tbsp lemon juice
- salt
- cayenne pepper
- 350 grams Smoked salmon
Preparation steps
Sift the flour into a bowl and make a well in the center. Add sugar and sprinkle the yeast on top. Stir together with 2-3 tablespoons of lukewarm water with a fork. Cover with a cloth and let it rest for about 15 minutes. Then add the oil, salt and about 170 ml (approximately 3/4 cup) of lukewarm water. Knead until smooth. If necessary add a little more water or flour. Again cover and let rise for about 1 hour in a warm place.
For the filling, rinse oregano, shake dry and strip the leaves. Rinse the sprouts and drain well. Cut the mozzarella into small cubes. Mix with crème fraîche, lemon zest and juice. Season with salt and cayenne pepper.
Preheat the oven to 220°C (approximately 425°F) and place 2 pans in the oven to warm.
Knead the dough again, roll into a strand and cut into 16 equal pieces. Roll the dough on a floured surface into 12-15 cm (approximately 5 inch) disks. On half of the circle, spread about 2 tablespoons of cream cheese, leaving a 2-3 cm (approximately 1 inch) border free. Top with oregano and sprouts. Cut the salmon into strips and lay a few pieces on each. Fold the dough over, creating a pocket and sealing the edges well.
Place calzones on parchment paper and bake on the hot pans in batches. After about 15 minutes the calzones will be golden brown and ready to serve.
