Prosciutto and Cheese Calzone

Name: Prosciutto and Cheese Calzone
Yield: 2 portions
Ingredients: ¾ cup crumbled chèvre, such as Montrachet; ½ recipe Basic Pizza Dough (2 balls); 1 tablespoon fresh oregano leaves or 1 teaspoon dried; 8 black imported olives, pitted and chopped; 1 large egg, lightly beaten; ½ cup grated Fontina cheese; 5 to 6 slices prosciutto, shredded (1 cup); 1½ teaspoons chopped garlic; 1 tablespoon fresh oregano leaves or 1 teaspoon dried

Preparation info

2
portions

Difficulty
Medium

Appears in

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

Main course
Dinner

Method

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.
On a well-floured surface, press the dough out to form a 12