Prosciutto and Goat Cheese Calzone, it’s as easy to make as it is to enjoy

This Calzone is so delicious. I originally found the recipe in Bon Appetit magazine. Every time I make it I receive requests for the recipe. If you don’t want to whip up your own pizza dough which is fairly simple to do, buy purchased refrigerated uncooked dough from your local pizzeria or grocery store. If you want to make your own dough here is a fairly easy and reliable recipe : http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-dough-recipe/index.html

My tips: I usually make one large calzone, use a large cookie sheet as the dough rises while the calzone bakes. Calzones and pizzas are always a crowd favorite for entertaining and parties!

Calzone Recipe http://www.epicurious.com/recipes/food/views/Double-Cheese-and-Prosciutto-Calzone-233932 click on this link or see the copy and pasted recipe below:

Using purchased pizza dough to make one large calzone saves lots of time. lighten up: For a lower-calorie, lower-fat calzone, use part-skim mozzarella.

Ingredients

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  • 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

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.

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