Red Pepper, Fontina, And Prosciutto Calzones

1. 1

   Preheat oven to 450u00b0. 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. 2

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

3. 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. 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.

5. 5

   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 375u00b0 for 30 to 35 minutes, until browned and cooked through.

6. 6

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.