Spinach and Prosciutto Burrata Calzone

4.34 from 27 votes

Spinach and Prosciutto Burrata Calzone

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.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 650kcal

Author: Tieghan Gerard

Ingredients

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

Instructions

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!

Nutrition