Red Pepper, Fontina, and Prosciutto Calzones

4.3 of 5 (4)
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of Red Pepper, Fontina, and Prosciutto Calzones calories by ingredient


Savory 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
Number of Servings: 4


    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 chèvre (goat cheese)
    Olive oil


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.

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.

Member Ratings For This Recipe

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    Very Good
    A note on the sodium: if you reduce the proscuitto or replace it with some smoked turkey (fry in a touch of olive oil in a non-stick pan for a similar bacon-y flavor), that will help.

    DON'T mess with the fontina - that's the key!
    - 5/27/09

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    Unbelievably Good!!! Everyone in my family loved it & loved helping Mommy make it! Thanks for the recipe. - 3/6/09

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    I love calzones so this sounds great to me! I think I'll make it this weekend - 1/10/09

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    sounds wonderful but WAY TOO MUCH SODIUM! I think I will try to lighten it but I am sure it wont be the same lol - 12/5/08

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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