Mediterranean calzone

Mediterranean calzone

Total: 35 Min. | Active: 15 Min.
Nutritional value / people: 784 kcal
, Fat: 37 g
, Carbohydrate: 86 g
, Protein: 24 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tin artichoke hearts in oil (approx. 410 g), drained, quartered
2 onions, finely chopped
50g dried tomatoes, thinly sliced
200g feta, crumbled
4sprigs thyme, finely chopped
½tsp salt
a little pepper

To fill the calzone

2 pizza dough (each approx. 28 cm in diameter)
1tbsp olive oil
4sprigs thyme, finely chopped
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How it's done


Mix the artichokes with all the other ingredients up to and including the thyme, season.

To fill the calzone

Roll out one piece of dough and place on a tray with the baking paper. Spread the filling over the top, leaving a border of approx. 1 cm. Place the second piece of dough on top, remove the baking paper, press the edges down firmly with your fingers. Mix the oil with the thyme and use to brush the calzone.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C.

Good to know
Serve with: Green salad

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