Double-Cheese and Prosciutto Calzone |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Using purchased pizza dough to make one large calzone saves lots of time. lighten up: For a lower-calorie, lower-fat calzone, use part-skim mozzarella. Ingredients:
2 cups grated mozzarella cheese (about 8 ounces) |
3 1/2 ounces soft fresh goat cheese, crumbled |
2 ounces prosciutto slices, chopped |
2 1/2 teaspoons chopped fresh thyme |
1 garlic clove, pressed |
1 13.8-ounce tube refrigerated pizza dough |
extra-virgin olive oil |
Directions:
1. Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.
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