Sunday, May 15, 2005

Double-Cheese and Prosciutto Calzones

Double-Cheese and Prosciutto Calzones (Adapted from Bon Appétit)

8 ounces grated mozzarella cheese
3 1/2 ounces soft fresh goat cheese, crumbled
2 ounces prosciutto slices, chopped
2 1/2 teaspoons chopped fresh thyme
1/2 teaspoon crushed red pepper
1 garlic clove, minced
fresh ground black pepper
about 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
cornmeal, for dusting
Extra-virgin olive oil

Preheat oven to 425 degrees with a pizza stone placed on the middle rack.

In a medium bowl, toss together mozzarella, goat cheese, prosciutto, thyme and garlic. Season with fresh ground black pepper.

Evenly divide dough into 4 pieces - on a lightly floured surface, roll each piece of dough to about an 8" circle. Place an even amount of the filling on one-half of each piece of dough - fold the other half of the dough over the filling and seal the edges together with a fork to form a half-circle. Sprinkle enough cornmeal to lightly cover a pizza peel and transfer the assembled calzones on top. Carefully slide the pieces of dough onto the baking stone and bake until puffed and brown, about 14 to 18 minutes. Remove from the oven and lightly brush the crusts of each with oil to serve.

Makes 4 servings.

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