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Prosciutto Calzone

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Source: The Italian Gourmet

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Yield: Serves 4

The calzone derives directly from the pizza, being in fact a circle of pizza dough folded in two to enclose a filling. It is another example of a simple and complete food that is offered in every pizzeria.

RECIPE INGREDIENTS

6 1/2 ounce ricotta cheese, pushed through a strainer

6 1/2 ounce mozzarella cheese, diced

3 1/2 ounce cooked prosciutto or ham

1 cup grated Parmesan cheese

4 sprigs flat-leafed parsley

2 eggs

Salt

1 batch Pasta da Pane (yeast dough) divided into 4 equal pieces (see recipe above)

2 tablespoons olive oil

Other necessary recipes:
Basic Recipe for Yeast Dough

DIRECTIONS

In a bowl, combine the ricotta, mozzarella, prosciutto or ham, Parmesan and parsley. Beat 1 egg lightly with a fork; add to the cheese mixture with salt to taste.

Preheat the oven to 500 degrees F. Roll out each piece of dough into a 12 in circle. Brush the surface of each with half the oil. Spoon one-quarter of the prepared filling in the center. Brush the edges of the dough with the remaining beaten egg. Fold each circle in half over the filling, pressing the edges to seal well. Brush the surface of the dough with the remaining oil. Set on an oiled baking sheet. Bake in the oven for at least 20 minutes.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

734

Fat. Total:

32g

Fiber:

Carbohydrates, Total:

61g

Sodium:

1125mg

% Cal. from Fat:

39%

Cholesterol:

191mg

Protein:

48g

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