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Broccoli, Fontina, and Prosciutto Calzone Recipe

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This recipe for Broccoli, Fontina, and Prosciutto Calzone, by , is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lauren Fishman

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. pizza dough, room temperature
1 cup shredded fontina cheese
1 cup broccoli
cup fresh chopped basil
3 oz. thin sliced prosciutto or Canadian bacon, chopped

Directions:
Directions:
1. Preheat oven to 450. On a lightly floured surface, divide dough into 4 equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round circle. If dough shrinks, let dough rest about 5 minutes, then roll again.
2. Mound equal portions of fontina cheese in center of dough rounds. Top equally with broccoli, basil, and prosciutto.
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. Transfer to a large baking sheet.
4. Bake calzones on middle rack until golden brown, 20-25 minutes. Let cool about 5 minutes, then transfer to plates.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 min.

 

 

 

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