Swiss Chard Calzone

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Swiss Chard Calzone
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
3354
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie3,354 cal.(160 %)
Protein126 g(129 %)
Fat168 g(145 %)
Carbohydrates331 g(221 %)
Sugar added4 g(16 %)
Roughage38.3 g(128 %)
Vitamin A4.4 mg(550 %)
Vitamin D3.6 μg(18 %)
Vitamin E47.7 mg(398 %)
Vitamin K41.6 μg(69 %)
Vitamin B₁2.5 mg(250 %)
Vitamin B₂4.1 mg(373 %)
Niacin53.9 mg(449 %)
Vitamin B₆1.9 mg(136 %)
Folate2,042 μg(681 %)
Pantothenic acid9 mg(150 %)
Biotin130.8 μg(291 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C240 mg(253 %)
Potassium4,699 mg(117 %)
Calcium1,879 mg(188 %)
Magnesium789 mg(263 %)
Iron32.6 mg(217 %)
Iodine137 μg(69 %)
Zinc13.3 mg(166 %)
Saturated fatty acids48.1 g
Uric acid1,025 mg
Cholesterol620 mg
Complete sugar25 g

Ingredients

for
1
For the dough
400 grams Pastry flour
salt
1 cube Yeast (42 grams) (approximately 1 1/2 ounces)
1 tsp honey
2 Tbsps olive oil
vegetable oil (for greasing)
For the filling
600 grams Swiss chard
salt
freshly ground peppers
1 onion
2 garlic cloves
3 Tbsps olive oil
250 grams Ricotta cheese
50 grams Parmesan
2 eggs
2 Tbsps Pine nuts
Nutmeg
How healthy are the main ingredients?
Ricotta cheeseParmesanolive oilPine nutsolive oilhoney

Preparation steps

1.

For the dough: Combine the flour and 1 teaspoon salt in a bowl and make a well in the center. Dissolve the crumbled yeast and honey in 100 ml (approximately 1/2 cup) lukewarm water then add to the well. Sprinkle with some of the flour from the edges and let rise in a warm place for 15 minutes.

2.

Add 125 ml (approximately 1/2 cup) lukewarm water and the olive oil to the dough and knead until combined. Transfer to a floured work surface and knead until smooth and elastic. Cover and let rise in a warm place for 45 minutes.

3.

For the filling: Rinse the Swiss chard leaves, cut out the center ribs, blanch in boiling salted water for 30 seconds, shock in an ice bath, drain, squeeze out excess water and chop. Peel the onion and garlic. Finely dice the onion, garlic and chard ribs. Heat 2 tablespoons oil in a large frying pan andsauté the onion, garlic and chard ribs for 3 minutes. Add the chard leaves and sauté for 2-3 minutes. Set aside to cool then stir in the ricotta, Parmesan, eggs and pine nuts. Season with salt, pepper and nutmeg.

4.

Knead the dough on a floured work surface and roll out into a large round disc. Place on a greased baking sheet, spread the filling over the 1/2 of the disc, leaving a 2 cm (approximately 3/4 inch) wide border. Sprinkle the edges with water then fold the plain dough over the filling, pressing the edges firmly with a fork to seal. Brush with the remaining oil and bake in a preheated oven (220°C) (approximately 425°F) for about 30 minutes.