Spinach, Cheese, and Tomato Calzones
Nutritional values
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 249.4 μg | (416 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 447 mg | (45 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 31.2 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Puff pastry dough (TK)
- 300 grams Cherry tomatoes
- 250 grams fresh young Spinach
- 200 grams Cheddar cheese (in slices)
- Pastry flour (for the desktop)
- salt
- peppers (from the mill)
- Nutmeg
- 1 egg (separated)
Preparation steps
Defrost the puff pastry.
Rinse the tomatoes. Trim the stems from the spinach the rinse and spin dry the leaves. Cut the cheese into 1 1/2 cm (about 2/3-inch) cubes.
Preheat the oven to 200°C (approximately 400°F). Toss the spinach together wtih the tomatoes and cheese. Season with salt, pepper, and nutmeg
On a lightly floured surface, roll the puff pastry out thin and cut out 16 rounds about 12 cm (4 3/4 inches) in diameter. Mound the spinach-tomato-cheese mixture on half of the pastry rounds.
Lightly beat the egg white and brush around the edges of each filled pastry round. Top each calzone with a second pastry round and use the tines of a fork to seal the edges. Transfer the calzones to a baking sheeet lined with parchment paper. Brush the tops of the calzones with beaten egg yolk.
Bake until golden brown, 30 to 35 minutes. Serve very hot, directly from the oven.
