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.
Foto: Half Baked Harvest
Ingredients
- 1 cup shredded fontina cheese
- 1/2 cup crumbled goat cheese
- 2 cups fresh baby spinach, roughly chopped
- ½ cup jarred roasted red peppers, sliced
- 2 ounces prosciutto, chopped
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 2 cloves garlic, minced or grated
- 1 tablespoon chopped fresh rosemary
- zest from 1/2 a lemon
- Kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 1 pound pizza dough, homemade or store-bought
- 2 small /medium balls burrata cheese
- arugula for serving
Steps
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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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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