Very easy calzones to prepare, cooked in a pan and ready in just a few minutes. Perfect to fill with the ingredients you prefer!
Step 1 of 6: Pour the flour and yeast into a bowl. Add the water, salt, and oil.
Step 2 of 6: Knead first in the bowl, then transfer to a work surface and let the dough rest as a ball for about half an hour.
Step 3 of 6: Divide the dough into 5 balls. Roll out each ball with a rolling pin.
Step 4 of 6: Fill as desired: tomato and mozzarella for some, cooked ham and crescenza for the others.
Step 5 of 6: Seal well, closing the edges with the tines of a fork.
Step 6 of 6: Cook the calzones in a non-stick pan, brushing them with a little oil, on both sides until golden brown.
Recipe by
Portion: the weight of the ingredients divided by 5 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 serving152 g · 1 of 5 | Per 100 g |
|---|---|---|
| Energy | 1,346 kJ322 kcal | 888 kJ212 kcal |
| Fat | 12.11 g | 7.99 g |
| of which saturated fatty acids | 6.62 g | 4.37 g |
| Carbohydrates | 38.46 g | 25.37 g |
| of which sugars | 2.91 g | 1.92 g |
| Fibre | 1.46 g | 0.96 g |
| Protein | 16.4 g | 10.82 g |
| Salt | 1.17 g | 0.77 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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