Prosciutto and Cheese Calzones
1 Master Pizza Dough – see recipe
1 1/2 cups Ricotta cheese
1 1/2 cups ripe olive
1/2 cup grated Parmesan cheese
1 4-ounce jar diced pimientos – well drained
2 ounces thinly sliced prosciutto or salami
2 cloves garlic – minced or pressed
1/2 teaspoon rosemary – crushed
Prepare dough as directed.
In medium bowl, combine cheeses, pimientos, prosciutto, garlic, and rosemary. Set aside.
Divide dough into 6 equal pieces. Roll each piece to 7-inch circle. Place a rounded 1/2 cup prosciutto mixture on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on large baking sheet brushed with oil and sprinkled with cornmeal. With sharp knife, make 3 (3/4-inch) slits across top of each calzone. Brush tops with oil. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 400ÂºF for 25 minutes or until done. Remove from sheet to serving platter. If desired, brush with additional oil. Serve warm.