Informations supplémentaires
30 min.
|
886 kcal
|
hard
|
|
Printable version
1. Set up
Preheat the oven to 425f. Thinly slice the leek. Tear the bocconcinis into pieces.
2. Cook the meat
Heat a drizzle of oil in a pan medium-high. Add the pork, the leek and half of the spices. Cook for 4-5 minutes. Mix in the spinach, tomate paste, a pinch of sugar, salt and pepper. Cook for 2 minutes. Remove from the heat
3. Roll tje dough
Meanwhile, roll out the pizza dough with the flour to get a large oval shape with each dough. Tranfer onto a sheet pan covered with baking paper. Add the pork mixture and some bocconcini at the center of the dough. Fold the dough in half into a hlaf moon shape. Seal the eadges tightly.
4. Cook calzone
Brush the calzones with some oil and garnish with a pinch of salt. Cook in the oven for 16-18 minutes. For more color, cook at Broil for 2-3 minutes
5. Make the tomato sauce
Put the canned tomatoes in a small saucepan with the remaining spices, salt, pepper and a pinch of sugar. Cook over medium heat 6-8 minutes.
6. Plate your dish
Serve the calzones with tomato sauce as a dipping sauce. Bon appétit!
280gGround Pork
2unitBocconcini
2unitPizza Dough
40gBaby Spinach
398mlFire-Roasted Tomatoes
0.5unitLeek(s)
30mlTomato Paste
10gAll-Purpose Flour
10gSpice Mix (Italian Spices,Fennel seed,Garlic Powder,)
What you need
Baking sheet, Saucepan, Brush
886 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
44g
68%
cholesterol
141mg
47%
fiber
5g
20%
protein
50g
saturated
17g
85%
sodium
1308mg
55%
sugar
12g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg