Prosciutto and Ricotta Calzone - Tucson News Now

Prosciutto and Ricotta Calzone

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  • 1 pound ricotta, drained
  • 8 ounces mozzarella cheese, shredded
  • 6 ounces prosciutto, in 2 thick slices, diced
  • 3 tablespoons basil, chopped
  • salt and freshly ground pepper
  • flour for dusting
  • 1 recipe basic calzone dough
  • 1 egg, beaten with 2 teaspoons water

Preheat oven to 450°.

If you have a pizza stone, place it in the oven. In a bowl, combine the cheeses, prosciutto and basil. Season with salt and pepper.

On a floured surface, roll out each ball of dough to 1/4-inch thickness, and form circles 8 to 10 inches in diameter. Place one-quarter of the filling on one side of each circle. Moisten the edges of the dough with water, then fold dough over the filling. Seal by crimping the edges with a fork. Brush the tops and edges of the calzones with the egg mixture. Trim the excess dough with a pizza cutter, and make a small incision on the top to allow steam to release.

Place calzones on the pizza stone or parchment-lined baking sheet, and bake until golden, 18 to 20 minutes. Serves 4

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

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