Vegetable Calzones
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 243.7143 |
| Energy (kCal) | 1999.977 |
| Carbohydrates (g) | 37.281 |
| Total fats (g) | 92.6648 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat to 450ºF. Line a large baking sheet with parchment. | 2. Warm oil in a large skillet over medium heat. Add onion; sauté until softened, about 10 minutes. Add garlic and red pepper, if desired. Sauté for 30 seconds. Reduce heat to low. Add broccoli. Sauté for 2 minutes. Cover and cook until broccoli is crisp-tender, about 5 minutes. Remove skillet from heat and stir in spinach. | 3. In a large bowl, combine ricotta, mozzarella and Parmesan; season with salt and pepper. Stir in broccoli mixture. | 4. Divide the dough into eight portions. Working with 1 portion at a time, roll out dough on a lightly floured counter into 8-inch rounds. Divide filling among dough circles (about 3/4 cup each). Fold dough over to enclose filling; press to seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge. | 5. Transfer calzones to baking sheet. Whisk egg with 1 teaspoons water. Brush top of each calzone with egg wash. Cut 3 small vents in each calzone. Bake until golden, 13 to 15 minutes. Serve with marinara or Italian dressing if desired. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| olive oil | 2 | tablespoons | 238.68 | 0.0 | 0.0 | 27.0 | |
| onion | 1 | chopped sweet | 60.0 | 14.01 | 1.65 | 0.15 | |
| garlic clove | 2 | minced | 8.94 | 1.9836 | 0.3816 | 0.03 | |
| red pepper flake | 1 | pinch | crushed | 806.9352 | 0.0 | 179.5204 | 4.5333 |
| broccoli floret | 3 | cups | chopped | 806.9352 | 0.0 | 179.5204 | 4.5333 |
| baby spinach | 2 | packed | chopped | 806.9352 | 0.0 | 179.5204 | 4.5333 |
| ricotta | 15 | ounces | low-fat | 739.9218 | 12.9274 | 47.8823 | 55.1965 |
| part mozzarella cheese | 2 | cups | shredded part-skim | - | - | - | - |
| parmesan cheese | 4 | tablespoons | grated | 74.0 | 8.0 | 8.0 | 1.0 |
| salt pepper | 806.9352 | 0.0 | 179.5204 | 4.5333 | |||
| pizza dough | 2 | lbs | 806.9352 | 0.0 | 179.5204 | 4.5333 | |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.