Monday, October 29, 2012

Three Cheese and Prosciutto Calzone

My son, Nick, is in town this week visiting from Culinary School. He's been telling me all about the amazing food he's been eating and making me kinda jealous...but he did say my Hot Wings, Cheesecake and Tarts beat anything he's had there so far. Nick is a big fan of Italian food, prosciutto in particular, so I wanted to make something special for him while he's here using Prosciutto. I came up with these Three Cheese and Prosciutto Calzone. The filling is made with a mixture of Mozarella, Provolone and Goat Cheese which make a great combination with the Prosciutto, fresh Thyme and dried Oregano. I took a short cut and used store bought Pizza Dough from Trader Joe's which made this recipe super easy to make.
Three Cheese and Prosciutto Calzone
Makes 4 large Calzone
2 packages of Trader Joe's Pizza Dough (found in the refrigerated section)
2 1/2 cups shredded Mozarella and Provolone Cheese Blend
2 1/2 ounces Goat Cheese
3 ounces Prosciutto, coarsely chopped
3-4 sprigs of fresh Thyme, leaves removed
1/2 tsp dried oregano, slightly crushed to release fragrance
Remove the pizza dough from the refrigerator and allow to rest for approx 15-20 minutes. This relaxes the gluten and makes the dough easier to stretch.
Preheat oven to 425
Spray 2 large baking sheets lightly with nonstick cooking spray, then sprinkle with a little cornmeal. Set aside.
Place all of the filling ingredients in a large bowl and toss to combine. Set aside.
Cut each ball of dough in half to make a total of 4 pieces of dough. Place 2 pieces of dough on each baking sheet.
Using your fingers evenly stretch each piece of dough into a large square/rectangle. Try to make sure the thickness of the dough is even and that the edges aren't too thick.
Evenly divide the filling between the 4 pieces of dough.
Fold the dough over the filling and crimp with a fork to seal the edges. Trim any excess dough if needed.
Bake approximately 18 minutes or until golden brown. Remove from oven and lightly brush with olive oil.
Allow to cool slightly, then serve warm.

Store any leftovers in the refrigerator. Reheat leftovers in the oven.


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