A clearer recipe but still charged Calzone
It will be difficult to return to the basic pizza after that.
Although it never reaches the type of superstar status appreciated by its more famous cousin, a calzone is a little more than aPizza folded on itself and sealed. The potential for caloric overload is very high, given the types (and quantities) of ingredients that are generally found in the half-moon of gold: pepperoni, sausage, meatballs and 19 different types of cheese, among others (yes, even a thousand thousand dressing island, barbecue sauce and fried chicken arePopular pizza mats) But a Calzone can also easily accommodate boys of healthy vegetables in its warm and pale embrace. This version of a Calzone charged recipe offers something for everyone: jumped green and grilled peppers for product promoters and chicken sausage pieces for conscious carnivores of calories.
Nutrition:395 calories, 12 g of grease (3.5 g saturated), 750 mg of sodium
Serve 4
You will need
1/2 bouquet broccoli rab or 1 bouquet fresh spinach, garnished
1/2 tablespoon of olive oil
1 large binding chicken sausage, rotated
1/2 c. Tea of red pepper flakes
1/2 cup roasted red peppers bottled
Black salt and pepper
Pizza paste or pizza pulp bought at 12 oz
1 cup of ricotta cheese
1 cup of pizza sauce
1 white egg, beaten
How to do it
- Preheat the oven to 500 ° F.
- Bring a large pot of water to a boil.
- Add thebroccoli rave and cook for 3 minutes. Drain.
- Return the pan into the stove and heat the oil over medium heat.
- Add the sausage meat and jump to cooking.
- Stir in the broccoli rab and pepper flakes and cook for 3 to 4 additional minutes.
- Stir in roasted peppers and season with salt and pepper.
- Divide the dough into two bullets.
- On a clean and stuffed surface, roll each piece in an oval thin, about 14 "long and 8" wide.
- Place the dough on two separate cooking leaves.
- Spread half of the ricotta across each, length length, then up each with a 1/4 cup of the pizza sauce and half of the broccoli rabose mixture.
- Fold the dough of the dough on the mixture, creating a big half-moon and pinch the dough to seal it completely.
- Brush the vertices with egg white.
- Cook the Calzones for 12 to 15 minutes, until slightly browned and firm everywhere.
- Cut each calzone into two and serve with remaining pizza sauce.
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