Calzone

Servings: 4

Ingredients

• 1–26 oz. Villa Frizzoni pizza dough balls, 63730
• 16 oz. mozzarella cheese, shredded, 61677
• 2 2/3 oz. finely grated Parmesan cheese, 20029
• 4 oz. sliced prosciutto, chopped, 42332
• 4 Tbsp. chopped chives, 75774
• 4 Tbsp. chopped Markon green peppers, 78246
• 4 Tbsp. chopped Villa Frizzoni black olives, 31248
• 1 1/3 Tbsp. minced Markon garlic, 78470
• 1 1/3 Tbsp. vegetable oil, A3640
• 1/3 C. finely grated Parmesan cheese pizza sauce, optional

Preparation method

1. Thaw pizza dough and cut each loaf into 4–6.5 oz pieces. Roll out each 6.5 oz dough piece into a 9” circle.
2. Place mozzarella cheese, Parmesan cheese, and prosciutto equally on each circle of dough. Top with chives, peppers, olives and garlic.
3. Moisten edges and fold over to enclose the filling, pressing edges firmly together.
4. Place on baking sheet, cover lightly with plastic wrap, and allow to rise in a warm, draft-free place until dough feels light, about 35 minutes.
5. Preheat oven to 375-degree oven. Bake for 30 to 35 minutes, or until calzone is browned. Remove from oven and brush with oil. Sprinkle with grated parmesan cheese. Serve warm with pizza sauce, if desired.