Calzone

1. mix yeast and apple conc with 1 tbsp warm water.

2. mix flours and make a well in the centre. Into it put the oil, salt, yeast and water. Knead to form a soft dough.

3. rest for 15 minutes.

4. Preheat oven to 200C/400F.

5. divide dough in four and roll into a 8 inch circle. spread 1 tbsp tomato sauce on the dough and sprinkle with 1/2 parsley. arrange the mushrooms, spinach and artichoke on one side of the pizza.

6. Mix the ricotta with the egg and spoon 1/4 over the fillings. Fold over and crimp the edges to seal.

7. Repeat for the other three dough balls.

8. Bake for 15 - 20 minutes, best served hot.

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Nutrient	Quantity
Total fats	304.2998 g
Protein	1592.3355 g
Carbohydrates	8641.0769 g
Energy	40883.008 kCal
Fatty acids, total saturated 18:3 undifferentiated	8.8502 g
Water	30974.085 g
Aspartic acid	87.0556 g
Calcium, Ca	7158.214 mg
Lutein + zeaxanthin	31490.518 g
Fiber, total dietary	1285.6554 g
Carotene, beta	3052.682 g
Niacin	607.9617 mg
Vitamin A, RAE	240.798 g
Arginine	78.0253 g
Riboflavin	21.6897 mg
Tocopherol, beta	27.6 mg
Fatty acids, total saturated 20:1	1.2 g
Glutamic acid	520.265 g
Sodium, Na	1230.268 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1672 g
Total lipid (fat)	304.2998 g
Manganese, Mn	488.4329 mg
Fructose	6.06 g
Proline	249.3834 g
Fatty acids, total saturated 16:0	50.4805 g
Fatty acids, total saturated 8:0	0.0369 g
Sucrose	43.228 g
Choline, total	3764.1414 mg
Sugars, total	49.644 g
Serine	74.625 g
Fatty acids, total saturated 10:0	0.071 g
Fatty acids, total saturated 18:0	2.8002 g
Vitamin B-6	48.9347 mg
Selenium, Se	7423.6588 g
Ash	212.8153 g
Vitamin D	3.1 IU
Fatty acids, total saturated 18:1 undifferentiated	33.6632 g
Pantothenic acid	72.9272 mg
Phenylalanine	82.0695 g
Copper, Cu	51.3624 mg
Betaine	8777.04 mg
Thiamin	62.616 mg
Retinol	36.27 g
Methionine	27.4699 g
Iron, Fe	433.8414 mg
Carbohydrate, by difference	8641.0769 g
Phosphorus, P	42921.184 mg
Folate, total	5745.696 g
Tocopherol, gamma	229.2921 mg
Fatty acids, total saturated 4:0	0.1779 g
Alanine	58.8989 g
Cholesterol	15.81 mg
Valine	67.9654 g
Fatty acids, total saturated 18:2 undifferentiated	131.2594 g
Glycine	68.4305 g
Glucose (dextrose)	0.044 g
Fatty acids, total saturated 14:0	0.4271 g
Zinc, Zn	313.0313 mg
Isoleucine	53.4059 g
Maltose	0.16 g
Fatty acids, total saturated 12:0	0.049 g
Fatty acids, total polyunsaturated	140.2301 g
Tocotrienol, gamma	3.6 mg
Leucine	108.2355 g
Tocotrienol, alpha	36 mg
Vitamin A, IU	5288.862 IU
Folate, DFE	5955.196 g
Tryptophan	20.9361 g
Vitamin C, total ascorbic acid	16.294 mg
Phytosterols	3.79 mg
Folic acid	299.3 g
Galactose	0.04 g
Fatty acids, total saturated 6:0	0.0288 g
Starch	6932.4 g
Tyrosine	33.2289 g
Vitamin B-12	0.1554 g
Vitamin K (phylloquinone)	483.821 g
Fatty acids, total saturated	54.2016 g
Histidine	43.0102 g
Fatty acids, total monounsaturated	35.0996 g
Threonine	44.2537 g
Folate, food	5446.396 g
Vitamin D (D2 + D3)	0.062 g
Vitamin D3 (cholecalciferol)	0.062 g
Vitamin E (alpha-tocopherol)	86.0746 mg
Magnesium, Mg	17087.41 mg
Lysine	43.5713 g
Potassium, K	44046.802 mg
Cystine	33.0452 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Ricotta cheese	2 tablespoons	53.94	0.9424	4.0238
Extra virgin olive oil	2 teaspoons	0	0	0
Mushroom	2	0	0	0
Egg	1 lightly	0	0	0
Yeast	10 g	18.5	2.042	0.09
Parsley	1 tablespoon	1.368	0.2405	0.03
Water	125	0	0	0
Wheat Flour	100	40800	8636.4	300
artichoke heart	2	0	0	0
baby spinach	40 g	9.2	1.452	0.156
pasta sauce	4 tablespoons	0	0	0
apple juice concentrate	2 drops	0	0	0
plain flour	100	0	0	0