Vegetarian Calzones
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
698
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 103 g | (69 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 276.9 μg | (462 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 294 μg | (98 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 250 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dough
- ½ cube Yeast (21 grams or .75 ounces)
- 1 pinch sugar
- 500 grams Pastry flour
- 3 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for kneading)
- For the filling
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 600 grams fresh Broccoli
- salt
- 200 grams grated Mozzarella (or butter cheese)
- 1 Tbsp Tomato paste
- 2 Tbsps olive oil
- 1 Tbsp Ketchup
- 1 tsp dried italian Fresh herbs
- freshly ground peppers
- Nutmeg
Preparation steps
1.
For the dough: Dissolve yeast in 25 ml (approximately 1.5 tablespoons) lukewarm water.
2.
Combine yeast water and remaining dough ingredients in an electric mixer with a dough hook. Knead to form a smooth, pliable dough. Cover and leave for about 45 minutes in a warm place.
For the filling: Peel and chop onions and garlic. Heat oil in a pan, sauté onions and garlic until soft and let cool. Rinse and divide florets of broccoli. Blanch broccoli in boiling salted water, rinse and drain well for about 3 minutes. Combine tomato paste, oil, ketchup and herbs. Season with salt and pepper. Mix broccoli with onions and cheese. Season with salt, pepper and nutmeg.
