Double Cheese and Prosciutto Calzone
Elevate your pizza night with this irresistible Double Cheese and Prosciutto Calzone, a golden-brown pocket of indulgence bursting with rich flavors. This easy yet gourmet recipe combines gooey mozzarella, creamy ricotta, and nutty Parmesan cheeses with savory slices of prosciutto and fragrant fresh basil, all wrapped in soft, flaky pizza dough. Expertly sealed and brushed with a glossy egg wash, this Italian-inspired dish bakes to perfection in just 20 minutes, offering a delightful crusty texture with an ooey-gooey center. Serve it warm with a side of marinara sauce for dipping, and you’ll have a show-stopping meal that’s perfect for family dinners, casual entertaining, or any night cravings. Whether you’re a cheese lover or a fan of bold, authentic flavors, this calzone is sure to satisfy.
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 2 tablespoons All-purpose flour (for dusting)
- 1.5 cups Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 4 ounces Prosciutto (thinly sliced)
- 0.5 cup Ricotta cheese
- 3 tablespoons Fresh basil leaves (chopped)
- 1 tablespoon Olive oil
- 1 Egg
- 1 tablespoon Water
- 1 cup Marinara sauce (for dipping, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Lightly dust a clean surface with all-purpose flour. Roll out the pizza dough into a 12-inch circle, about 1/4 inch thick.
In a mixing bowl, combine mozzarella cheese, Parmesan cheese, ricotta cheese, and chopped basil. Mix well.
Place the prosciutto slices evenly over half of the rolled-out dough, leaving about a 1-inch border around the edges.
Spoon the cheese mixture over the prosciutto in an even layer.
Fold the empty half of the dough over the filling, creating a half-moon shape. Press the edges together firmly to seal.
Crimp the edges by folding them slightly inward or pressing with a fork to ensure the filling stays inside.
In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the top of the calzone with the egg wash.
Using a knife or kitchen shears, cut 2-3 small slits in the top of the calzone to allow steam to escape while baking.
Transfer the calzone to the prepared baking sheet and bake for 18-20 minutes, or until golden brown and crispy.
Remove from the oven and let it cool for 5 minutes on a wire rack.
Slice and serve warm with marinara sauce on the side for dipping, if desired.
Nutrition Facts
Calories |
2849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 8616 mg | 375% | |
| Total Carbohydrate | 243.6 g | 89% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 16.7 g | ||
| Protein | 175.5 g | 351% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2871 mg | 221% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2286 mg | 49% | |
*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.
