"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Double-Cheese and Prosciutto Calazone Recipe

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This recipe for Double-Cheese and Prosciutto Calazone, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
treva jackson
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups grated mozzarella cheese (8 ozs)
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
Olive Oil

Directions:
Directions:
Position rack in middle of oven; preheat oven to 425. toss cheeses, prosciutto, thyme and garlic together in bowl and season with pepper.

Unroll dough into rectangle on rimmed baking sheet.

Mound filling crosswise on lower half of dough, leaving 1-inch borders 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 pieices.

Number Of Servings:
Number Of Servings:
4

 

 

 

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