Always check the labels of the products you use.
Method
- 1
Preheat. Heat the oven to 230 °C with the shelf positioned in the upper middle section.
- 2
Mix filling. Put the shredded chicken, thawed and patted-dry chopped artichoke hearts, baby spinach, grated mozzarella, crumbled feta, chopped fresh basil, salt and ground black pepper into a large bowl and mix until evenly combined.
- 3
Prepare dough. Cut the pizza dough in half and roll each half on a lightly floured surface to a 23 cm round.
- 4
Fill. Pile half the filling over one half of each round, leaving a 2–3 cm border, brush the edge with water, fold the dough over and crimp tightly to seal.
- 5
Place. Brush the baking tray with 1 tbsp of olive oil and carefully lift the calzones onto it.
- 6
Slash. Cut two 2–3 cm slits in the top of each pastry parcel.
- 7
Oil. Brush the calzones all over with the remaining olive oil.
- 8
Bake. Bake for about 20 min until golden brown.
Storage
Cool and chill within 2 hours; keeps for up to 2 days.
Why this label?
53.5 g protein for 736 kcal = 7.3 g per 100 kcal, so protein gives about 29% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 0.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 319 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- rolling pin
- rimmed baking tray
- pastry brush
- sharp knife
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 736 kcal |
| Protein | 53.5 g |
| Carbohydrate | 60.5 g |
| of which sugars | 1.9 g |
| of which free sugars | 0 g |
| Fat | 30.4 g |
| of which saturates | 13.1 g |
| Fibre | 4.7 g |
| Salt | 3.49 g |
Protein per 100 kcal
7.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
