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Shrimp-and-Prosciutto Calzones




Source of Recipe


Cooking Light


Recipe Introduction


8.44 points each
NUTRITION PER SERVING
CALORIES 408(19% from fat); FAT 8.6g (sat 4.3g,mono 2.4g,poly 1.1g); PROTEIN 26.4g; CHOLESTEROL 172mg; CALCIUM 143mg; SODIUM 558mg; FIBER 2.2g; IRON 5.3mg; CARBOHYDRATE 53.6g


List of Ingredients




1 pound medium cooked shrimp, peeled and deveined
1 cup (4 ounces) shredded fontina cheese
1 ounce diced prosciutto or ham
2 tablespoons thinly sliced fresh basil
1 tablespoon minced fresh chives
All-purpose Pizza Dough
1 large egg
1 tablespoon water
1 tablespoon yellow cornmeal

Recipe



Fontina cheese works well in this calzone, but you can also use Swiss, Monterey Jack, or mozzarella. Serve this with a side of broccoli or a tossed green salad.

Preheat oven to 450°.
Combine the first 5 ingredients in a bowl.

Divide the prepared dough evenly into 6 equal portions on a lightly floured surface; shape each piece into a ball. Roll each ball into a 6-inch circle. Combine egg and water with a whisk in a small bowl. Brush edge of each circle with egg mixture; reserve remaining egg mixture.

Place 1/6 of shrimp mixture on half of each circle. Fold the dough over shrimp mixture until edges almost meet. Bring the bottom edge over top edge; crimp edges of the dough with fingers to form a rim. Place calzones on a baking sheet sprinkled with cornmeal. Brush tops with the reserved egg mixture. Bake calzones at 450° for 12 minutes or until golden brown.

Yield: 6 servings (serving size: 1 calzone)