Calzone Recipe – Eats Now

Name: Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 g fresh yeast; 2 drops apple juice concentrate; 100 g plain flour; 100 g whole wheat flour; 2 teaspoons extra virgin olive oil; ½ teaspoon salt; 4 tablespoons pasta sauce (homemade or shop bought); 1 tablespoon fresh parsley, chopped; 2 artichoke hearts, quartered; 2 mushrooms, sliced; 125 ml water; 40 g Baby Spinach; 2 tablespoons ricotta cheese; 1 lightly beaten egg

Servings: persons

10 g fresh yeast
2 drops apple juice concentrate
100 g plain flour
100 g whole wheat flour
2 teaspoons extra virgin olive oil
½ teaspoon salt
4 tablespoons pasta sauce (homemade or shop bought)
1 tablespoon fresh parsley, chopped
2 artichoke hearts, quartered
2 mushrooms, sliced
125 ml water
40 g Baby Spinach
2 tablespoons ricotta cheese
1 lightly beaten egg

1
mix yeast and apple conc with 1 tbsp warm water.
2
mix flours and make a well in the centre.
3
Into it put the oil, salt, yeast and water.
4
Knead to form a soft dough.
5
rest for 15 minutes.
6
Preheat oven to 200C/400F.
7
divide dough in four and roll into a 8 inch circle.
8
spread 1 tbsp tomato sauce on the dough and sprinkle with 1/2 parsley.
9
arrange the mushrooms, spinach and artichoke on one side of the pizza.
10
Mix the ricotta with the egg and spoon 1/4 over the fillings.
11
Fold over and crimp the edges to seal.
12
Repeat for the other three dough balls.
13
Bake for 15 - 20 minutes, best served hot.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 g fresh yeast, 2 drops apple juice concentrate, 100 g plain flour, 100 g whole wheat flour, and more.

Yes, Calzone falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Calzone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions