Double-Cheese and Prosciutto Calzone

Name: Double-Cheese and Prosciutto Calzone
Yield: 4 servings
Ingredients: 1 2 cups grated mozzarella cheese (about 8 ounces); 1 3 1/2 ounces soft fresh goat cheese, crumbled; 1 2 ounces prosciutto slices, chopped; 1 2 1/2 teaspoons chopped fresh thyme; 1 1 garlic clove, pressed; 1 1 13.8-ounce tube refrigerated pizza dough; 1 Extra-virgin olive oil

From the kitchen of Carly

A golden, crispy-edged half-moon packed with melted mozzarella, tangy goat cheese, and salty prosciutto. Fresh thyme and garlic perfume every bite. This is handheld comfort that actually tastes like you put in the work, even though refrigerated dough does most of the heavy lifting.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups grated mozzarella cheese (about 8 ounces)
13 1/2 ounces soft fresh goat cheese, crumbled
12 ounces prosciutto slices, chopped
12 1/2 teaspoons chopped fresh thyme
11 garlic clove, pressed
11 13.8-ounce tube refrigerated pizza dough
1Extra-virgin olive oil

Instructions

Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.