Ricotta, Prosciutto, and Basil Calzone

Brian and I are both feeling under the weather. This easy calzone was about all I could consider cooking…and it totally hit the spot for both of us. Can’t go wrong with this. much. cheese.

Ricotta, Prosciutto, and Basil Calzone

Here’s what I used:

  • 4 oz thinly sliced prosciutto (no need for the super good imported stuff for this)
  • 8 oz shredded mozzarella/provolone mix
  • 15 oz part-skim ricotta
  • 3 tbsp chopped basil
  • ball of store-bought whole wheat pizza dough
  • salt, pepper
  • whole wheat flour for dusting
  • 1 egg

Here’s what I did:

  1. Preheat the oven to 450. If you have a pizza stone, put that in the oven to preheat it as well.
  2. On a floured surface, roll out the dough in a rectangular shape.
  3. In a large bowl, mix the cheeses and the prosciutto, and season with salt and pepper.
  4. Spread the cheese mixture down the center of the dough like this:
  5. Tuck in the ends and fold over each side.
  6. In a small bowl, beat an egg and brush it over the calzone. Cut a few slits to release steam while it bakes.
  7. Place on pre-heated pizza stone and bake for 18-20 minutes. Let rest for 5 minutes before diving in.
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