The Calzone Mozzarella Ricotta and Vegetables is a delicious leavened dough dish filled with mozzarella, sheep ricotta and a selection of fresh vegetables such as zucchini, leek, carrot and spinach. Perfect for a tasty and healthy dinner.
In addition to preparation and cooking time, allow 1 hour and 40 minutes for the dough to rest.
Dissolve half a teaspoon of salt in 10 cl of lukewarm water.
Add the yeast and combine the mixture with the flour along with the oil and another 20 cl of water.
Work the mixture with your hands until you obtain an elastic, firm dough.
Form a ball and let it rise for one hour.
Peel the carrot, wash and dry it.
Cut it into small cubes.
Clean the leek and cut it into rings.
Trim the zucchini, wash and dry them, and cut into slices.
Heat one tablespoon of oil in a pan, add the vegetables, season with salt and sauté them.
Wash the spinach thoroughly.
Slice the clove of garlic.
Heat one tablespoon of oil in a saucepan, add the garlic and let it sauté.
Then add the spinach and cook them over high heat until wilted.
After one hour of dough rising, work it again with your hands and let it rest for another forty minutes.
Baking sheet
Bowl
Pan
Store in the refrigerator for up to 2 days
The calzone is a typical dish of Italian cuisine, originating from the Campania region. It can be filled in various ways, but the one with mozzarella, ricotta and vegetables is one of the tastiest and most nutritious.
Italy, Campania
After the dough has risen, divide it into four equal parts and roll them into four thin discs 18 cm in diameter.
Preheat the oven to 220 degrees Celsius.
Crumble the ricotta with a fork.
Slice the mozzarella and arrange it on one half of each dough disc.
Add all the prepared vegetables, season with salt and pepper, and distribute the ricotta.
Fold the dough to form the calzones and seal the edges well by pressing with your fingers.
Grease a baking sheet and place the four calzones on it.
Spread a little of the tomato passata over the surface of each calzone.
| Energy (kcal) | 182.77 |
| Carbohydrates (g) | 22.67 |
| of which Sugars (g) | 2.07 |
| Fat (g) | 7.66 |
| of which Saturates (g) | 2.24 |
| Protein (g) | 6.43 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.1 |
