Swiss Chard Calzone
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,354 cal. | (160 %) | ||
| Protein | 126 g | (129 %) | ||
| Fat | 168 g | (145 %) | ||
| Carbohydrates | 331 g | (221 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 38.3 g | (128 %) |
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 47.7 mg | (398 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 4.1 mg | (373 %) | ||
| Niacin | 53.9 mg | (449 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 2,042 μg | (681 %) | ||
| Pantothenic acid | 9 mg | (150 %) | ||
| Biotin | 130.8 μg | (291 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 240 mg | (253 %) | ||
| Potassium | 4,699 mg | (117 %) | ||
| Calcium | 1,879 mg | (188 %) | ||
| Magnesium | 789 mg | (263 %) | ||
| Iron | 32.6 mg | (217 %) | ||
| Iodine | 137 μg | (69 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 48.1 g | |||
| Uric acid | 1,025 mg | |||
| Cholesterol | 620 mg | |||
| Complete sugar | 25 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
