Red Pepper, Fontina, and Prosciutto Calzones

Name: Red Pepper, Fontina, and Prosciutto Calzones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 85 grams chèvre (goat cheese); 296 milliliters shredded fontina cheese; 59 milliliters chopped fresh basil; 4 servings Olive oil; 454 grams purchased pizza dough, at room temperature; 85 grams thin-sliced prosciutto, chopped; 118 milliliters sliced roasted red peppers

Red Pepper, Fontina, and Prosciutto Calzones might be just the main course you are searching for. This recipe makes 4 servings with 711 calories, 26g of protein, and 43g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have chèvre, fontina cheese, basil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a pretty expensive recipe for fans of Mediterranean food.

Instructions

Preheat oven to 45

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Oven

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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Dough

Roll

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Rolling Pin

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

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Goat Cheese

Prosciutto

Fontina Cheese

Peppers

Basil

Dough

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.

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Dough

Brush tops of calzones lightly with olive oil.

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Olive Oil

Transfer to a large baking sheet.

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Baking Sheet

Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven).

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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.

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Wrap