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🍕 Crispy Calzone with Spinach and Smoked Cheese

868 kcal · 30 min · 4 servings

Ingredients

• 450 g spinach (frozen)
• 100 g onions (2 onions)
• 4 tbsp olive oil
• salt
• pepper
• nutmeg
• 100 g smoked mozzarella
• 2 egg yolks
• 200 g ricotta
• 250 g poultry deli meat
• 150 g marinated dried tomatoes
• 4 pizza bases
• flour (for working)

Instructions

1. 1. Let the spinach thaw.
2. 2. Squeeze the spinach well to remove excess liquid.
3. 3. Chop the spinach roughly.
4. 4. Peel the onions.
5. 5. Dice the onions into small cubes.
6. 6. Heat two tablespoons of olive oil in a pot.
7. 7. Sauté the onion cubes over medium heat for two minutes.
8. 8. Add the chopped spinach to the pot.
9. 9. Cook the mixture for another four minutes.
10. 10. Season the filling with salt and pepper.
11. 11. Grate some fresh nutmeg directly into the pan.
12. 12. Remove the pan from the heat and let the filling cool down.
13. 13. Grate the smoked mozzarella coarsely.
14. 14. Separate the eggs by separating the yolk from the white.
15. 15. Mix the cooled spinach with ricotta, the egg yolks, and the grated cheese.
16. 16. Set aside the egg whites for later use.
17. 17. Cut the poultry slices into thin strips.
18. 18. Drain the sun-dried tomatoes.
19. 19. Chop the sun-dried tomatoes roughly.
20. 20. Dust your work surface with flour.
21. 21. Divide the pizza dough into four equal parts.
22. 22. Roll each dough part into a circle about one centimeter thick with a diameter of 22 centimeters.
23. 23. Place the dough circles on a baking sheet lined with baking paper.
24. 24. Prepare ready-made pizza bases according to package instructions if using them instead of homemade dough.
25. 25. Spread the spinach filling on one half of each dough circle.
26. 26. Top the filling with the poultry strips.
27. 27. Add the chopped sun-dried tomatoes on top.
28. 28. Fold the empty dough half over the filling.
29. 29. Press the edges firmly together to seal the calzone.
30. 30. Press the edges firmly with the tines of a fork.
31. 31. Use the remaining egg white to brush the surface of the calzones.
32. 32. Add a dollop of olive oil to the surface.
33. 33. Preheat the oven to 225 degrees Celsius (convection: 200 degrees Celsius, gas: level 3 to 4).
34. 34. Place the calzone on the lowest rack of the oven.
35. 35. Bake the calzone for 20 to 25 minutes until golden brown.

Nutrition per serving

• kcal: 868
• Protein: 50 g · Fett/Fat: 33 g · Carbs: 86 g