Shrimp-and-Prosciutto Calzones

recipe
Fontina cheese works well in this calzone, but you can also use Swiss, Monterey Jack, or mozzarella. Serve this with a side of broccoli or a tossed green salad.

Yield:

6 servings (serving size: 1 calzone)

Recipe from

Nutritional Information

Calories 408
Caloriesfromfat 19 %
Fat 8.6 g
Satfat 4.3 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 26.4 g
Carbohydrate 53.6 g
Fiber 2.2 g
Cholesterol 172 mg
Iron 5.3 mg
Sodium 558 mg
Calcium 143 mg

Ingredients

1 pound medium cooked shrimp, peeled and deveined
1 cup (4 ounces) shredded fontina cheese
1 ounce diced prosciutto or ham
2 tablespoons thinly sliced fresh basil
1 tablespoon minced fresh chives
1 large egg
1 tablespoon water
1 tablespoon yellow cornmeal

Preparation

Preheat oven to 450°.

Combine the first 5 ingredients in a bowl.

Divide the prepared dough evenly into 6 equal portions on a lightly floured surface; shape each piece into a ball. Roll each ball into a 6-inch circle. Combine egg and water with a whisk in a small bowl. Brush edge of each circle with egg mixture; reserve remaining egg mixture.

Place 1/6 of shrimp mixture on half of each circle. Fold the dough over shrimp mixture until edges almost meet. Bring the bottom edge over top edge; crimp edges of the dough with fingers to form a rim. Place calzones on a baking sheet sprinkled with cornmeal. Brush tops with the reserved egg mixture. Bake calzones at 450° for 12 minutes or until golden brown.

Note:

Sharon Sanders,

March 2000
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