Red Pepper, Fontina, and Prosciutto Calzones
Karen Steffens
Savory prosciutto cozies up to sweet peppers, basil, and rich cheeses in these satisfying calzones.
How to Make It
Step 1
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
2
Mound equal portions of fontina in center of dough rounds. Top equally with peppers, basil, prosciutto, and goat cheese.
Step 3
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
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
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
6
Note: Nutritional analysis is per serving.
Ingredients
1 pound purchased pizza dough, at room temperature
1 1/4 cups shredded fontina cheese
1/2 cup sliced roasted red peppers
1/4 cup chopped fresh basil
3 ounces thin-sliced prosciutto, chopped
3 ounces chèvre (goat cheese)
Olive oil
Directions
Step 1
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
2
Mound equal portions of fontina in center of dough rounds. Top equally with peppers, basil, prosciutto, and goat cheese.
Step 3
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
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
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
6
Note: Nutritional analysis is per serving.
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