Spinach and Prosciutto Burrata Calzone.
Spinach and Prosciutto Burrata Calzone –> Two words. So. Good.
Pizza dough, three cheeses, prosciutto, spinach, and um, did I mention the burrata?! Do I really need to say more? Probably not, but you know I’ve always got more to say.
First things first, let me just start out by saying that I am pretty thrilled it’s Thursday and that the weekend is near. It’s been a busy, but good week, and I am so excited for the weekend because I have major plans for decorating my Christmas tree while watching a Christmas classic (still deciding which one, suggestions?) with my mom and little sister. Normally by this time my tree would be up and decorated. Traditionally we cut down our trees (one for my parent’s house and one for mine) on Thanksgiving day, but since my family and I were in Cleveland this year for Thanksgiving, that obviously did not happen.
This means Saturday is the day for tree cutting and decorating. As cheesy as it may be, this is one of my favorite days of the year. I will forever love decorating my Christmas tree…and yes, I am one of those people who secretly rearranges the ornaments after everyone leaves to make them look just “right”.
I have issues, but whatever, we all do.
Anyway, point is, I’m excited it’s Thursday and that the weekend is near!
Very excited about this calzone. You know how some nights you just crave something cheesy and carby and comforting (ahh, some nights…)? Yeah, well that was me this past Monday after a non-stop day of cooking, photographing, and then emailing (ugh, the worst). I had pizza dough in the fridge from a week or so ago, and decided to just make a quick calzone with the ingredients I had.
At any given time, I always have an assortment of cheese oh hand…the day I open my fridge and find zero cheese will be a very sad day…I’ll try never to let that happen.
I also always have spinach, and jars of roasted red peppers and sun-dried tomatoes. These are pantry staples for me.
I literally just took out all the cheese I had, stirred it together with spinach and prosciutto, spooned it all onto the pizza dough, added a ball of burrata, made it into a calzone, baked it, and done. I wasn’t planning on ever sharing this, but you guys? It was just SO good, and the red and green colors just screamed December to me. How could I not share?
The surprising, but really not so surprising, star ingredient here is the prosciutto. Lately, I’ve been on a huge prosciutto kick and loving its salty flavor. Paring it with cheese and crackers is my current favorite snack so it’s no surprise that I’d love it in this calzone.
The saltiness with the cheese, spinach, and herbs is just too delicious.
What’s great about this recipe is that one, if you have the ingredients on hand it can be made in just around thirty minutes. I love an easy weeknight dinner that is equally great for the weekend. Two? While I personally love this as dinner with a side salad, it would also make a great holiday appetizer if cut into smaller pieces. Pretty sure any and all guests will love this.
My personal suggestion though? Make this first tonight, or maybe tomorrow…sometime in the very near future for sure!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Spinach and Prosciutto Burrata Calzone
Course: Main Course
Cuisine: American, Italian
Keyword: calzone, easy recipe
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.
- 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
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!
But I don’t know, just feeling like it’s a calzone kind of Thursday, you know?
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