Karen Steffens
Total Time
45 Mins
Makes 4 servings

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

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Note: Nutritional analysis is per serving.

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Ratings & Reviews

SueCitySue's Review

June 22, 2014
Used Trader Joe's herb pizza dough, jarlsberg cheese and a mix of salami and proscuitto. Delicious. Add a salad and you have a great weeknight meal.

bakerbee's Review

March 07, 2009
We really enjoyed this - I would definitely make it again. I substituted turkey pepperoni for the prosciutto - both for lower fat and it's what I had on hand. I didn't chop the roasted red pepper and that was fine. This dish has a wonderful flavor! Can't wait to make it again. I think it will freeze fine too and will try that next time.