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Prosciutto and Cheese Calzone

Prep Time:45 Minutes
Cook Time:20 Minutes

Nutritional Information

This recipe calls for prosciutto and ricotta cheeses, however any type of meat and cheese can be used.


  • 3/4 cups Ricotta cheese
  • 3 ounces pepperoncini, diced and well drained
  • 6 ounces thinly sliced prosciutto or salami, finely chopped
  • 2 tablespoons herbs of choice
  • 3 medium clove garlic, minced
  • classic pizza dough, see recipe
  • parmesan cheese, for garnish
  • melted butter, for basting


  • 1. Combine the ricotta, garlic and herbs. Season with salt and pepper. Set aside.
  • 2. Punch dough down. Divide into 2.5 ounce balls. Roll each piece until it is 1/4” thick. Place some of the cheese, pepperoncini and prosciutto on one half of each circle. Fold dough over filling; pinch seam or press with tines of fork to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  • 3. Preheat the Egg to 400º using indirect heat. Brush each calzone with a little butter and sprinkle with parmesan. Bake for 15-20 minutes or until cooked throughout and golden brown. Let rest for a few minutes before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828