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96p/100mlCalzone is a big melty pocket of a pizza. This tuna version, with piquant olives, is irresistible alongside a rocket salad.
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Preheat the oven to 220ºC, gas mark 7 and put a baking tray in to heat up. Heat 1 tbsp oil in a large frying pan and add the onion with a pinch of salt. Fry for 5 minutes until softened. Remove to a plate. Fry the spinach in batches using the remaining 1 tbsp oil, then tip into a sieve. Cool a little, then squeeze out as much water as you can.
Dust the work surface and a rolling pin with flour, then roll 1 dough ball into a rough circle, about 25cm. Spread ½ the vegetable sauce over ½ the circle, leaving a 2cm border. Top with ½ the onion, the spinach, tuna and mozzarella and almost ½ the cheese (leave a little for sprinkling before baking). Repeat with the other ball of dough.
Brush the edges of the dough with a little water, then close each calzone and crimp with a fork, or your thumbs, to seal. Using a small sharp knife, make 3 slits in the top to allow the steam to escape.
Dust the preheated baking tray with flour. Add the calzones and sprinkle with the remaining cheese. Bake for 12-15 minutes until golden brown. Dress the rocket with the remaining ½ tbsp oil and a squeeze of lemon, then serve alongside.
Typical values per serving when made using specific products in recipe
Energy | 4,649kJ/ 1,109kcals |
---|---|
Fat | 47g |
Saturated Fat | 21g |
Carbohydrates | 100g |
Sugars | 11g |
Fibre | 13g |
Protein | 65g |
Salt | 5.6g |
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