Beruflich Dokumente
Kultur Dokumente
Get in the ‘zone’ with these fresh-baked pizza Nutrition per serving
pockets, boasting a smoky pork and mozzarella
Calories 1130kcal, Fat 59g, Saturated Fat 18g,
cheese interior. For #balance, dive into a zingy
Carbohydrate 96g, Sugar 10g, Dietary Fiber 9g,
spinach and arugula salad on the side.
Protein 58g, Cholesterol 120mg, Sodium
1990mg
Allergens
Wheat/Blé. Milk/Lait. Sulphites/Sulfite.
Mustard/Moutarde
Ingredients we send
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Cheddar-Mozzarella Blend,
Crushed Tomatoes
shredded
170 g
85 g
You'll need
Oil*, Salt and Pepper*
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1
Preheat the oven to 450F. Start the recipe when the oven is ready! Read the entire recipe
card.Divide dough in half.On a well oiled baking sheet (two sheets for 4 portions), add dough
balls and stretch each to a rough oval.Set aside somewhere warm while the filling is prepared.*
2
Mince garlic.Mince shallot.
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3
In a large non-stick pan, heat 2 tsp oil (double for 4 portions) over medium-high heat.When pan
is hot, add pork, shallots, garlic and Smoky Spice Blend. Season with salt and pepper.Cook,
breaking up the meat with a spoon, for 4-5 min, until no longer pink.**Add crushed tomatoes.
Cook, stirring occasionally, for 2-3 min, until slightly thickened.
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4
Re-stretch each piece of dough to make an oval.Divide filling between two dough pieces,
adding the filling on one side. Top with cheese. Pull the other side over top of the filling and
crimp to make a seal.Move onto the lower rack of oven (lower and upper racks for 4 portions,
rotating halfway through). Bake for 10-12 min, until dough is cooked through.
5
While the calzones bake, in a large bowl mix vinegar, mustard, sun-dried tomato pesto and 2
tsp oil (double for 4 portions).Add arugula mix and toss to coat.
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6
Plate calzones with salad alongside.Enjoy!
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