Calzone made with soft dough: crispy, light and very easy. It can be filled as desired; in the suggested version, the filling is feta, tomato and rosemary. Great as an appetizer or quick dinner.
Step 1 of 8: Combine the flour, oil, water and salt and knead until you get a smooth dough ball.
Step 2 of 8: Cover the dough ball and let it rest for 30 minutes.
Step 3 of 8: Roll out the dough very thinly on a floured surface.
Step 4 of 8: Spread the filling over half of the sheet (feta, tomato and rosemary or anything else you like).
Step 5 of 8: Fold into a half-moon shape to form the calzone, sealing the edges well.
Step 6 of 8: Brush the surface with extra virgin olive oil.
Step 7 of 8: Bake in a preheated oven at 180°C for 25-30 minutes, until golden and crisp.
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 · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
Step 8 of 8: Remove from the oven and let cool slightly for a few minutes before serving.
| Average values | Per serving162 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,305 kJ312 kcal | 807 kJ193 kcal |
| Fat | 8.28 g | 5.12 g |
| of which saturated fatty acids | 5.43 g | 3.36 g |
| Carbohydrates | 47.88 g | 29.6 g |
| of which sugars | 4.19 g | 2.59 g |
| Fibre | 2.09 g | 1.29 g |
| Protein | 13.38 g | 8.27 g |
| Salt | 0.84 g | 0.52 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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