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Spinach and Prosciutto Burrata Calzone | halfbakedharvest.com @hbharvest
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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 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 756kcal

Ingredients

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

Calories: 756kcal | Carbohydrates: 57g | Protein: 26g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 65mg | Sodium: 1153mg | Potassium: 183mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2220IU | Vitamin C: 20.3mg | Calcium: 377mg | Iron: 4.6mg