Monday, May 16, 2005

Red Pepper, Fontina and Prosciutto Calzones

Red Pepper, Fontina and Prosciutto Calzones (Adapted from Sunset)

cornmeal, for dusting
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
5 ounces (about 1 1/4 cups ) shredded fontina cheese
1/2 cup sliced roasted red peppers
1/4 cup chopped fresh basil
3 ounces thinly sliced prosciutto, chopped
3 ounces goat cheese crumbles
olive oil

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Evenly divide dough into 4 equal pieces. On a lightly floured surface, stretch each piece of dough into a rough 6" round.

Evenly divide fontina between the rounds and top each with a portion of the roasted peppers, basil, prosciutto and goat cheese. Fold dough in half over filling to meet the other side - fold bottom edge of the dough over the top edge and pinch firmly to seal. Drizzle each calzone with a little olive oil and rub to coat.

Move calzones to the cornmeal dusted peel and slide onto the baking stone to bake until golden brown, about 15 to 20 minutes. Remove and let cool slightly before serving.

Makes 4 servings.

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