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Julee Rosso, Sheila Lukins

Prosciutto and Cheese Calzone

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Preparation info

  • 2

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Lusty pink prosciutto, black olives, and Fontina zested with oregano fill this wonderful calzone. Yum.

Ingredients

  • ½ recipe Basic Pizza Dough (2 balls)
  • ¾ cup crumbled chèvre, such as Montrachet
  • ½

Method

  1. One hour before cooking, preheat the oven to 500°F. When the oven is almost ready, lightly oil a pizza pan and sprinkle with cornmeal.
  2. On a well-floured surface, press the dough out to form a 12

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