Sunday, July 1, 2018

Double-Cheese and Prosciutto Calzone

Again tonight we go to The Binder for our recipe. This time from the February 2006 Bon Appetit. Wow, my Mom was still with us when I saved this one.  The recipe called for refrigerator pizza dough. I had homemade dough in the freezer. And instead of goat cheese, I used mozzarella and provolone.

We loved this calzone. It was a nice change from the ricotta filled calzone we usually have.

Double-Cheese and Prosciutto Calzone, My Way

2 cups grated mozzarella cheese (about 8 ounces)
4 slices of provolone cheese
2 ounces prosciutto slices, chopped
pizza dough, I used 1/2 of a batch of the Jim Lahey's recipe
Extra-virgin olive oil

Position rack in the middle of oven; preheat to 425°F. Toss first 3 ingredients in medium bowl. Season with pepper. Divide the pizza dough into two equal pieces. Roll each piece of dough into a circle. Mound filling on lower half of dough, leaving a 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal to form half-circle. Pierce the calzone tops with a fork. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to a platter and cut into 4 pieces. 

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