Recipe Details
Ingredients
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24ouncesprepared pizza dough
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8slicesprosciutto
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2cupsricotta cheese, drained
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½teaspoonsalt
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½teaspoonfreshly ground black pepper to taste
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½teaspooncayenne pepper
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1 ½cupsfinely diced smoked ham
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4ouncesfresh mozzarella cheese, thinly sliced, drained on paper towels
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1teaspoonextra-virgin olive oil
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1tablespooncornmeal
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1egg
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1teaspoonwater
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1tablespoonfreshly grated Parmigiano-Reggiano cheese
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2cupsmarinara sauce for dipping, heated (Optional)
Cooking Directions
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Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
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Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
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Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
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Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
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Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
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Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
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Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories895 | |
% Daily Value * | |
Total Fat 35g |
45% |
Saturated Fat 11g |
57% |
Cholesterol 116mg |
39% |
Sodium 3340mg |
145% |
Total Carbohydrate 100g |
36% |
Dietary Fiber 6g |
20% |
Total Sugars 20g |
|
Protein 41g |
|
Vitamin C 20mg |
102% |
Calcium 274mg |
21% |
Iron 6mg |
34% |
Potassium 603mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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