Vegetable and cheese calzone
For the dough:
500 g flour
200 ml water
100 ml Borges Extra Virgin olive oil
25 g fresh yeast
15 g salt (3 pinches)
For the filling:
200 g green beans
100 g broccoli
200 g grated cheese
200 g tomato sauce
Salt and Borges olive oil
Step by StepStart with the filling. Cut the vegetables into thin strips, as small as possible. Sauté in a frying pan with a dash of olive oil over a medium heat for about 3 minutes or until they change colour. Add salt and pepper and put by.
Mix the tomato sauce, vegetables, oregano and grated cheese together in a bowl and put by.
Next, make the dough. Dissolve the yeast in the water and add the olive oil. Put the flour and salt in a large bowl and then add the yeast, water and olive oil mixture. Knead until you get an even dough that doesn’t stick to your fingers.
Cut into four pieces and stretch each one into a round shape. Place a good amount of filling along one side, without touching the edge. Fold the dough in on itself, as if making a pasty, and crimp the edges together to seal in the filling. Brush with the beaten egg and bake for 20 minutes at 180 ºC.
Nutritional Tips- There are endless possibilities for the filling, so a calzone is ideal for using up leftovers. Didn’t finish last night’s chicken? Simply chop it up into small pieces for a delicious filling. Hardboiled eggs, tinned tuna, stir-fried vegetables… perfect partners!
- A tasty, filling, well-balanced calzone makes a great single-course meal. And it fits perfectly into a Mediterranean diet: carbohydrates + plenty of vegetables + dairy.
- The fantastic thing about a calzone is that the filling is protected by the dough and doesn’t dry out, but stays lovely and juicy.
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