Recipes · Italian · Pizza
Calzone
One serving has 929 kcal and 40 g protein, and at least a fifth of a woman's daily need of thiamin (145%), selenium (139%), riboflavin (106%), phosphorus (93%), folate (87%) and niacin (81%). Ready in 85 minutes.
- Preparation: 70 min
- Cooking: 15 min
- Makes: 1 serving (411 g)
- Difficulty: Medium
- Diets: High protein
- Contains: dairy, gluten, pork
Ingredients
- 150 g Flour, all-purpose
- 2 g Yeast, active dry
- 90 g Water
- 10 g Olive oil
- 1 g Salt
- 60 g Tomato puree
- 65 g Mozzarella, low-moisture
- 25 g Ham, cooked
- 8 g Parmesan cheese
- 0.3 g Oregano, dried
Method
- Dissolve the yeast in the warm water. Mix with the flour, salt and olive oil into a smooth dough; knead for 8-10 minutes.
- Cover and let rise in a warm place for about 1 hour, until doubled.
- Preheat the oven to 220 °C (425 °F). Roll the dough out into a circle on a floured surface.
- Spread the tomato puree over half of the circle, leaving a border. Top with the mozzarella, ham, oregano and parmesan.
- Fold the other half over to form a half-moon and pinch the edges firmly to seal.
- Bake for 12-15 minutes until golden and puffed. Serve hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 929 kcal | 44% |
| Carbohydrates | 126 g | |
| Water | 210 mL | |
| Fiber | 6.2 g | 21% |
| Protein | 39.8 g | 83% |
| Tryptophan | 0.64 g | |
| Threonine | 1.4 g | |
| Isoleucine | 1.7 g | |
| Leucine | 3 g | |
| Lysine | 1.6 g | |
| Methionine | 0.81 g | |
| Cystine | 0.48 g | |
| Phenylalanine | 1.8 g | |
| Tyrosine | 1.5 g | |
| Valine | 2 g | |
| Histidine | 0.97 g | |
| Fat | 28.8 g | |
| Monounsaturated | 12.9 g | |
| Polyunsaturated | 2.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.3 g | |
| Saturated | 10.3 g | |
| Trans-Fats | 0.47 g | |
| Cholesterol | 61.3 mg | |
| Calcium | 596 mg | 60% |
| Copper | 0.45 mg | 50% |
| Iron | 8.7 mg | 48% |
| Magnesium | 76.2 mg | 25% |
| Manganese | 1.3 mg | 73% |
| Phosphorus | 649 mg | 93% |
| Potassium | 648 mg | 14% |
| Selenium | 76.4 µg | 139% |
| Sodium | 1,247 mg | |
| Zinc | 4.3 mg | 54% |
| Thiamin (vitamin B1) | 1.6 mg | 145% |
| Riboflavin (vitamin B2) | 1.2 mg | 106% |
| Niacin (vitamin B3) | 11.4 mg | 81% |
| Pantothenic acid (vitamin B5) | 1.6 mg | 32% |
| Pyridoxine (vitamin B6) | 0.33 mg | 25% |
| Folate (vitamin B9) | 348 µg | 87% |
| Cobalamin (vitamin B12) | 1.3 µg | 54% |
| Choline | 42.3 mg | 10% |
| Vitamin A | 180 µg | 26% |
| Vitamin C | 7.4 mg | 10% |
| Vitamin D (D2 + D3) | 18.5 IU | 3% |
| Vitamin E | 3.4 mg | 23% |
| Vitamin K | 11.4 µg | 13% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.8 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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