Red Pepper, Fontina, and Prosciutto Calzones

Red Pepper, Fontina, and Prosciutto Calzones
Photo by Karen Steffens


  • 3 ounces thin-sliced prosciutto, chopped
  • 1 pound purchased pizza dough, at room temperature
  • Olive oil
  • 1 ¼ cups shredded fontina cheese
  • ½ cup sliced roasted red peppers
  • 3 ounces chèvre (goat cheese)
  • ¼ cup chopped fresh basil

1. Preheat oven to 450°. 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. Mound equal portions of fontina in cente...

View full recipe at My Recipes


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