Prosciutto and Ricotta Calzone - FOX 10 News | fox10phoenix.com

Prosciutto and Ricotta Calzone

Updated:
© istockphoto.com/Jack Puccio © istockphoto.com/Jack Puccio
  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
  • 1 pound ricotta, drained
  • 8 ounces mozzarella cheese, shredded
  • 6 ounces prosciutto, in 2 thick slices, diced
  • 3 tablespoons basil, chopped
  • salt and freshly ground pepper
  • flour for dusting
  • 1 recipe basic calzone dough
  • 1 egg, beaten with 2 teaspoons water

Preheat oven to 450°.

If you have a pizza stone, place it in the oven. In a bowl, combine the cheeses, prosciutto and basil. Season with salt and pepper.

On a floured surface, roll out each ball of dough to 1/4-inch thickness, and form circles 8 to 10 inches in diameter. Place one-quarter of the filling on one side of each circle. Moisten the edges of the dough with water, then fold dough over the filling. Seal by crimping the edges with a fork. Brush the tops and edges of the calzones with the egg mixture. Trim the excess dough with a pizza cutter, and make a small incision on the top to allow steam to release.

Place calzones on the pizza stone or parchment-lined baking sheet, and bake until golden, 18 to 20 minutes. Serves 4

Recipe courtesy of Italian Cooking & Living magazine.  Click here to view more delicious Italian recipes!

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices