Dinner

Red Pepper, Fontina, and Prosciutto Calzones is for Dinner.

Red Pepper, Fontina, and Prosciutto Calzones takes several minutes to prepare.

Red Pepper, Fontina, and Prosciutto Calzones takes several minutes to cook.

Red Pepper, Fontina, and Prosciutto Calzones makes 4 servings.

The ingredients for Red Pepper, Fontina, and Prosciutto Calzones are:

1 pound pizza dough, at room temperature (purchased or see whole wheat pizza dough recipe)
1 1/4 cups shredded fontina cheese (about 4 ounces)
1/2 cup sliced roasted red peppers
1/4 cup chopped fresh basil
4 ounces thin-sliced prosciutto, chopped
4 ounces chèvre (goat cheese)
Olive oil

Here is how you make Red Pepper, Fontina, and Prosciutto Calzones:

1. Preheat oven to 450. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.2. Mound equal portions of fontina in center of dough rounds. Top equally with peppers, basil, prosciutto, and goat cheese.3. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal. Brush tops of calzones lightly with olive oil. Transfer to a large baking sheet.4. Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven). Let cool about 5 minutes, then transfer to plates.Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375 for 30 to 35 minutes, until browned and cooked through.Number of Servings: 4Recipe submitted by SparkPeople user BREEHARDY.

The nutritional information for Red Pepper, Fontina, and Prosciutto Calzones is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 543.5

• Total Fat: 25.1 g
• Cholesterol: 74.7 mg
• Sodium: 1,731.4 mg
• Total Carbs: 55.6 g
• Dietary Fiber: 3.4 g
• Protein: 25.1 g