A quick and tasty recipe to make pan-fried calzones without rising, filled with speck, sun-dried tomatoes, and mozzarella.
Step 1 of 7: In a bowl, mix the flour with the baking soda and salt.
Step 2 of 7: Add the water and extra virgin olive oil, kneading until you get a smooth dough.
Step 3 of 7: Let the dough rest for 20 minutes.
Step 4 of 7: Divide the dough into 4 equal parts and roll them out into discs.
Step 5 of 7: Fill each disc with 2 slices of speck, sun-dried tomatoes, and mozzarella.
Step 6 of 7: Close the discs into a half-moon shape, sealing the edges well.
Step 7 of 7: Cook the calzones in a non-stick pan for about 5 minutes per side, until golden brown.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving158 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,923 kJ460 kcal | 1,221 kJ292 kcal |
| Fat | 16.54 g | 10.5 g |
| of which saturated fatty acids | 7.5 g | 4.76 g |
| Carbohydrates | 54.2 g | 34.41 g |
| of which sugars | 1.78 g | 1.13 g |
| Fibre | 1.65 g | 1.05 g |
| Protein | 26.1 g | 16.57 g |
| Salt | 1.06 g | 0.67 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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