🍽️ Small calzone with fresh tomato salad

Name: Small calzone with fresh tomato salad
Total time: 30 min
Yield: 4 servings
Ingredients: pepper, orange 2 pcs.; herbs of Provence, dried pinch; salt pinch; pepper, black ground pinch; pizza dough with tomato sauce 2 pcs.; Gouda, grated 200 g; olive oil 3 tbsp; balsamic vinegar, dark 2 tbsp; sugar 1 tsp; vine tomatoes 2 pcs.; basil, fresh 20 g

500 kcal · 30 min · 4 servings

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Ingredients

pepper, orange 2 pcs.
herbs of Provence, dried pinch
salt pinch
pepper, black ground pinch
pizza dough with tomato sauce 2 pcs.
Gouda, grated 200 g
olive oil 3 tbsp
balsamic vinegar, dark 2 tbsp
sugar 1 tsp
vine tomatoes 2 pcs.
basil, fresh 20 g

Instructions

1. Preheat the oven to 200 degrees Celsius fan-forced.
2. Wash the bell peppers thoroughly.
3. Halve the bell peppers and remove the stem and seeds.
4. Cut the bell peppers into strips about half a centimeter wide.
5. Mix the tomato sauce with the herbs of Provence.
6. Season the sauce with salt and pepper.
7. Place the pizza dough together with the baking paper on a baking tray.
8. Roll out the dough flat.
9. Divide the dough lengthwise into two halves.
10. Cut each half into four equal pieces.
11. Brush the dough pieces lengthwise with one teaspoon of tomato sauce each.
12. Leave a border of about one centimeter free.
13. Place some pepper strips on the sauce.
14. Sprinkle the toppings with Gouda cheese.
15. Fold the untopped dough half over the topped side.
16. Press the edges together slightly.
17. Fold the side edges upwards.
18. Press the edges firmly together.
19. Roll the edges slightly so that the filling cannot escape.
20. Prick the calzone three times with the tip of a knife.
21. This allows the hot air to escape during baking.
22. Bake the calzone in the oven for about 15 minutes.
23. Mix three tablespoons of olive oil with two tablespoons of balsamic vinegar in a bowl.
24. Add one teaspoon of sugar.
25. Season the dressing with salt and pepper.
26. Wash the tomatoes.
27. Halve the tomatoes.
28. Remove the hard core.
29. Cut the tomatoes into pieces about two centimeters large.
30. Add the tomato pieces to the dressing.
31. Wash the basil.
32. Shake the basil dry.
33. Pluck the leaves from the stem.
34. Chop the leaves finely.
35. Mix the basil into the tomato salad.
36. Take the calzone out of the oven.
37. Serve the calzone together with the Mediterranean tomato salad.
38. Enjoy your meal!
39. Tip: Brush the mini-calzone with the remaining tomato sauce before baking for a nice crust.

Nutrition per serving

kcal: 500
Protein: 18 g · Fett/Fat: 28 g · Carbs: 48 g