halfbakedharvest4.3
Spinach and Prosciutto Burrata Calzone
Made in around 30 mins, an easy weeknight dinner, that's equally great for the weekend. Also makes for a great holiday appetizer if cut into smaller pieces.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450 degrees F.2. In a bowl, combine the fontina, goat cheese, spinach, prosciutto, olive oil, garlic, rosemary, lemon zest, and a pinch each of salt and pepper, and crushed red pepper flakes. 3. Divide the pizza dough into 2 balls. On a lightly floured surface, roll each ball of dough out into a large circle about ¼ inch thick. Transfer the rounds to a parchment lined baking sheet. Spread half of each round of dough evenly with the cheese mix, leaving a ½ inch border around the edge of the dough. Add a ball of burrata to the filling.4. Using a pastry brush, brush the edges of the dough with water. Fold the unfilled side of the dough over the filling and use the tines of a fork to seal the dough together. Cut 1-2 slits in the top of each calzone and then lightly brush the tops with olive oil. Transfer to the oven and bake for ⏱️ 20-25 minutes or until the top is golden brown. Top with arugula. Eat!
prosciutto, chopped2 ouncesgarlic, minced or grated2 clovescrushed red pepper flakes1 pinchpizza dough, homemade or store-bought1 pound
Nutrition Facts
calories
756 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
2 g
sugar Content
7 g
sodium Content
1153 mg
protein Content
26 g
cholesterol Content
65 mg
carbohydrate Content
57 g
saturated Fat Content
16 g
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