Vegetable Calzone
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,694 cal. | (128 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 411 g | (274 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 41 g | (137 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 20.9 mg | (174 %) | ||
| Vitamin K | 645 μg | (1,075 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 32.8 mg | (273 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 1,273 μg | (424 %) | ||
| Pantothenic acid | 9.5 mg | (158 %) | ||
| Biotin | 86.4 μg | (192 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 650 mg | (684 %) | ||
| Potassium | 4,095 mg | (102 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 294 mg | (98 %) | ||
| Iron | 14.1 mg | (94 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 812 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 40 g |
Ingredients
- For the dough
- 20 grams fresh Yeast
- 500 grams Pastry flour
- 2 tsps salt
Preparation steps
For the dough: Dissolve yeast in 200 ml (approximately .8 cup) of lukewarm water. Combine yeast water, flour and salt. Knead into a smooth dough. Shape dough into a ball, place in a bowl, cover with a cloth and let rise in a warm place for 1-2 hours, until dough doubles in volume.
For the filling: Meanwhile, Rinse broccoli, cut florets from stem, peel stem and cut into cubes. Blanch broccoli in salted water for 1 minute, remove, rinse and drain. Rinse peppers, cut in half, Remove seeds and ribs and cut into cubes or strips. Peel onions, cut in half and cut into strips. Peel and mince garlic cloves. Rinse tomatoes and slice skin crosswise. Blanch and remove skins. Remove seeds and dice flesh. Rinse zucchini, cut in half lengthwise and slice. Heat oil in a pan and sauté onion until glassy, let cool.
Preheat the oven to 200°C (approximately 390°F).
Knead dough and add flour as needed.
Roll out a rectangle on a lightly floured surface, about 45x20 cm (approximately 17 1/2x8 inches).
Combine broccoli, peppers, onions, garlic, tomatoes and zucchini. Season with salt and pepper and mix in rosemary and thyme. Spread the filling onto dough. Fold up dough from long side, firmly press to seal. Place dough on a baking sheet lined with parchment paper and shape into a circle. Brush with olive oil and slice dough about 10 cm (approximately 4 inches) with a sharp knife so that filling is visible. Let rise again for 15 minutes.
Bake on middle to lower rail for 25-35 minutes, until brown and crusty.
Remove, slice and serve.
