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Shrimp-and-Prosciutto Calzones

Yield 6 servings (serving size: 1 calzone)
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.


  • 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
  • All-purpose Pizza Dough
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon yellow cornmeal

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. Combine the first 5 ingredients in a bowl.

  3. 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.

  4. 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.