- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 543.5
- Total Fat: 25.1 g
- Cholesterol: 74.7 mg
- Sodium: 1,731.4 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 3.4 g
- Protein: 25.1 g
Red Pepper, Fontina, and Prosciutto CalzonesSubmitted by: BREEHARDY
IntroductionSavory prosciutto cozies up to sweet peppers, basil, and rich cheeses in these satisfying little breads Savory prosciutto cozies up to sweet peppers, basil, and rich cheeses in these satisfying little breads
1 pound pizza dough, at room temperature (purchased or see whole wheat pizza dough recipe)
1 1/4 cups shredded fontina cheese (about 4 ounces)
1/2 cup sliced roasted red peppers
1/4 cup chopped fresh basil
4 ounces thin-sliced prosciutto, chopped
4 ounces chÃ¨vre (goat cheese)
2. Mound equal portions of fontina in center of dough rounds. Top equally with peppers, basil, prosciutto, and goat cheese.
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.
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.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
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This was FANTASTIC and easy to make! I made this for dinner last night with the hopes of having leftovers for lunch. It was so good the smells tempted me during my commute. I ended up eating it in my car on the way to work as breakfast. It never made it to work! I will definately make it again. - 11/25/08