Usuba
Spinach and Tofu Calzone
Closed pizza with tender spinach and tofu filling. The dough made from whole grain and rye flour turns out dense and satisfying. The dish is suitable both for hot serving and for a cold snack.
- Total
- 150 min
- Standard serving
- 155.6 g
Ingredients
Total 9
Instructions
- 1
Step 1
Wash fresh spinach, dry it, and trim the stems. Boil in salted water for 2 minutes, then drain. If using frozen spinach, thaw it in boiling salted water, remove it, and let it cool.
- 2
Step 2
Mix whole grain and rye flour with salt. Add olive oil and stir until homogeneous. Gradually add water, kneading a stiff dough that should not stick to your hands. Add more flour if needed. Cover the dough with a towel and let it rest.
- 3
Step 3
Heat a skillet, add vegetable oil, a whole garlic clove, and pepper to taste. Add the spinach (after draining the water) and stew for 2 minutes over medium heat. Let the vegetables cool. Optionally add finely chopped tofu.
- 4
Step 4
Roll out the dough into a circle a few millimeters thick. Spread the filling on one half of the disk, leaving approximately 1 cm around the edges for sealing. Cover the filling with the second half of the disk and seal the edges by folding them upward.
- 5
Step 5
Put the calzone in a preheated 180 degree oven for 25 minutes.
- 6
Step 6
Serve the finished pizza warm or cold.
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