Shrimp-and-Prosciutto Calzones

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 19%
  • Fat: 8.6g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 26.4g
  • Carbohydrate: 53.6g
  • Fiber: 2.2g
  • Cholesterol: 172mg
  • Iron: 5.3mg
  • Sodium: 558mg
  • Calcium: 143mg


  • 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


  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.
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