Double-Cheese and Prosciutto Calzone

Double-Cheese and Prosciutto Calzone
Photo by Lisa Hubbard


  • Extra-virgin olive oil
  • 2 ounces prosciutto slices
  • 2 cups grated mozzarella cheese
  • 3 ½ ounces soft fresh goat cheese, crumbled
  • 1 garlic clove
  • 1 13.8-ounce tube refrigerated pizza dough
  • 2 ½ teaspoons fresh thyme

Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; f...

View full recipe at Epicurious


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