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Savory prosciutto cozies up to sweet peppers, basil, and rich cheeses in these satisfying calzones.

This Story Originally Appeared On sunset.com

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Credit: Karen Steffens

Recipe Summary

total:
45 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.

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  • Mound equal portions of fontina in center of dough rounds. Top equally with peppers, basil, prosciutto, and goat cheese.

  • Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal. Brush tops of calzones lightly with olive oil. Transfer to a large baking sheet.

  • Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven). Let cool about 5 minutes, then transfer to plates.

  • Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375° for 30 to 35 minutes, until browned and cooked through.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

548 calories; calories from fat 39%; protein 30g; fat 24g; saturated fat 13g; carbohydrates 57g; fiber 1.8g; sodium 1896mg; cholesterol 81mg.
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