Calzone Prosciutto Cappacoli
Indulge in the savory perfection of Calzone Prosciutto Capicola, a golden-baked Italian classic bursting with bold flavors and gooey cheeses. This recipe features a rich filling of delicate prosciutto, spicy capicola, creamy ricotta, and melty fresh mozzarella, all seasoned with aromatic garlic, fresh basil, and tangy Parmesan. Encased in perfectly crispy, golden pizza dough and brushed with an egg wash and garlic-infused olive oil, this calzone promises a delightfully flavorful crust with every bite. Quick and easy to make in just under an hour, it’s an ideal dish for weeknight dinners or casual gatherings. Serve it warm with marinara sauce on the side for the ultimate dipping experience. Whether you’re a fan of Italian cuisine or just love a good cheesy comfort food, this calzone will become a household favorite!
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Recipe Information
Ingredients
- 1 lb Pizza dough (store-bought or homemade)
- 4 slices Prosciutto
- 4 slices Capicola
- 8 oz Fresh mozzarella cheese
- 1 cup Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 tbsp Fresh basil leaves (chopped)
- 1 Egg
- 1 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper (freshly cracked)
- 1 cup Marinara sauce (for dipping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly flour a clean surface and roll out the pizza dough into a large oval, approximately 1/4-inch thick.
In a medium bowl, mix together the ricotta cheese, Parmesan cheese, chopped basil, salt, and black pepper until fully combined.
Spread the ricotta mixture onto one half of the dough, leaving a 1-inch border around the edge.
Layer the prosciutto and capicola slices over the ricotta mixture.
Tear the fresh mozzarella into small pieces and distribute it evenly over the meat layers.
Fold the empty half of the dough over the filling to create a half-moon shape. Pinch the edges firmly together to seal, then roll and crimp the edges to ensure no filling escapes.
Beat the egg in a small bowl and brush it over the top of the calzone to give it a golden, shiny finish.
In a small pan, heat the olive oil over medium heat and lightly sauté the minced garlic for 1-2 minutes until fragrant. Brush the garlic-infused oil over the top of the calzone for added flavor.
Using a sharp knife, cut 2-3 small slits into the top of the calzone to allow steam to escape.
Carefully transfer the calzone to the prepared baking sheet and bake in the preheated oven for 18-20 minutes, or until the dough is golden brown and puffed.
Remove the calzone from the oven and let it cool for 5 minutes before cutting it into slices.
Serve warm with marinara sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.9 g | 220% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 13247 mg | 576% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 29.8 g | ||
| Protein | 199.7 g | 399% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3260 mg | 251% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1889 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
