Italian calzones with season vegetables
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Italian calzones with season vegetables

Tasty, fragrant and also healthy, here are for you Italian calzones, the typical Italian folded pizza filled with a lot of yummy things. Perfect for joyful meals, lunches in the office or parties, these calzones are prepared just with unrefined flour, extra virgin olive oil, yeast and water while for the filling we have chosen a lot of season vegetables such as pumpkin, zucchini, celeriac, savoy cabbage and shallot that bring precious antioxidants, beta carotene and mineral salts!

Ingredients for the dough

300 grams of semiwhole grain spelt flour
100 grams of whole grain spelt flour
10 grams of fresh brewer’s yeast
2 tablespoons of extra virgin olive oil
8 grams of sea salt
Water

Ingredients for the filling

1 zucchini
200 grams of pumpkin pulp
1/4 savoy cabbage
200 grams of celeriac
1 shallot
Extra virgin olive oil
Tamari sauce

Preparation for the dough

Melt the yeast in a glass of lukewarm water. Mix the flour with the oil and the glass of water with the yeast. Knead the ingredients until you get a soft and homogeneous dough. Add the salt. Take again the dough, knead it and slap more times on the table. Put it in a bowl and let it raise in a warm place until the volume doubles.

Preparation of the calzones

Rinse the vegetables, cut into small pieces the zucchini, the pumpkin and the celeriac. Slice the shallot and cut the savoy cabbage into strips. Cook all the ingredients in a frying pan with one tablespoon of extra virgin olive oil and two of water. Let it cook for ten minutes, then add 1 tablespoon of tamari sauce, stir and cook for 5 minutes. Roll out the dough on the working table. Get discs with a circular mold with a 15-18 cm diameter. In a half of the discs put the vegetables. Close the discs by folding the two halves and closing the edges with the tines of a fork. Bake in the oven at 200° for 12 minutes.
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