Double-Cheese and Prosciutto Calzone

By á-30

Making a calzone is not much different then making a pizza, which is lucky for us. However there are a few tips to remember when making Calzones.

No one likes lots of air in their calzone so poke small holes in the top of your calzone.
Cook your calzone a little longer then a pizza because you cannot pre-cook the dough.
Be sure to seal the edges really well, otherwise you will have a big mess.
Brush the top of the calzone with olive oil before you put it in the oven to make it golden brown.

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

Preparation

Step 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.