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Recipe by Emporion
The calzone is a delicious Italian appetizer similar to a stuffed pizza. Its origin is uncertain, but it is said to have originated in the city of Napoli. The calzone is loved for its golden, crispy crust and its rich, flavorful filling. It can be filled with a variety of ingredients, but the traditional version includes mozzarella, salami, cooked ham, ricotta, egg, salt, and pepper. It is a perfect dish to share with friends and family.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Knead the dough for one minute
Step 2 of 9: Using a rolling pin, roll it into two discs not too thin
Step 3 of 9: Cut the mozzarella, salami, and ham into small cubes and mix everything with the beaten egg
Step 4 of 9: Season with salt and pepper
Step 5 of 9: Add the crumbled ricotta
Step 6 of 9: Place the mixture on half of the dough and fold over into a half-moon shape
Step 7 of 9: Press the edges firmly so the filling does not leak out during baking
Step 8 of 9: Place in a preheated oven at 220 degrees Celsius and bake for about fifteen minutes
Step 9 of 9: Serve hot
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving138 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,772 kJ424 kcal | 1,289 kJ308 kcal |
| Fat | 14.33 g | 10.42 g |
| of which saturated fatty acids | 6.19 g | 4.5 g |
| Carbohydrates | 55.25 g | 40.18 g |
| of which sugars | 2.38 g | 1.73 g |
| Fibre | 1.28 g | 0.93 g |
| Protein | 21.19 g | 15.41 g |
| Salt | 0.36 g | 0.26 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.
