Kale & salami calzone
You can give seasonal British veg an Italian flavour in this folded pizza recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
- Heat the oven to as hot as it will go. Roll the dough out as large as you can, layer the salami on one half. Sizzle the garlic in a little oil in a pan then add the kale and toss. Tip onto the salami and grate over lots of parmesan.
- Fold the dough over, pinch the sides together, slide onto a baking tray and bake for 20 minutes or until cooked through and browned.
Per serving
637 kcalories, protein 31.1g, carbohydrate 89.8g, fat 19.5 g, saturated fat 7.9g, fibre 7.3g, salt 4.06 g
Recipe from olive magazine, March 2009.
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http://www.bbcgoodfood.com/recipes/9737/
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Ingredients
- 1 ciabatta bread mix, made up to a dough and left to rise according to pack instructions
- 12 small or 6 large slices salami , choose a piccante or peppery one
- 2 garlic cloves , sliced
- olive oil
- 6 large leaves kale (about 120g), stalks removed, finely shredded and steamed for 4 minutes
- a walnut-sized lump parmesan
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
Ingredients
- 1 ciabatta bread mix, made up to a dough and left to rise according to pack instructions
- 12 small or 6 large slices salami , choose a piccante or peppery one
- 2 garlic cloves , sliced
- olive oil
- 6 large leaves kale (about 120g), stalks removed, finely shredded and steamed for 4 minutes
- a walnut-sized lump parmesan
Per serving
637 kcalories, protein 31.1g, carbohydrate 89.8g, fat 19.5 g, saturated fat 7.9g, fibre 7.3g, salt 4.06 g
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11 September 2010
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14 April 2011
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