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Red Pepper, Fontina, and Prosciutto Calzones





Yields
Makes 4 servings



Total Time
45 mins

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

Red Pepper, Fontina, and Prosciutto Calzones




Karen Steffens
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 548Calories from Fat 39
% Daily Value *
Total Fat 24g37%

Saturated Fat 13g65%
Cholesterol 81mg27%
Sodium 1896mg79%
Total Carbohydrate 57g19%

Dietary Fiber 1.8g8%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.