THREE-CHEESE SPINACH CALZONE WITH PROSCIUTTO AND ROASTED RED PEPPERS

SERVES 4

The filling in this recipe is excellent and I plan to use it in other savory pastries. If you can't get prosciutto, any good baked ham will do. You could also use good quality canned roasted peppers. As for the dough, I prefer homemade when time permits, but store-bought is an acceptable substitute.

INGREDIENTS

1 can (10 ounces) refrigerated pizza dough (or 1 recipe homemade pizza dough)

2/3 cup ricotta cheese, drained in a sieve

3 ounces Provolone cheese, diced

2 tablespoons freshly grated Parmesan cheese

10 ounces frozen chopped spinach, thawed under hot tap water and squeezed completely dry

2 large garlic cloves, minced

2 medium red peppers, roasted, peeled and cut into thin strips

3 ounces prosciutto, cut into thin strips

1-1/2 tablespoons chopped fresh basil

1/4 teaspoon freshly ground nutmeg

1 tablespoon olive oil

Salt and pepper to taste

1 large egg, beaten with 1 tablespoon water

Preheat oven to 400° F. Roll dough to a 12x12-inch square. Cut into 4 equal squares. In medium bowl, mix together all of the remaining ingredients except the egg and water. Place filling a little off center on each dough square. Wrap the dough around the filling by bringing one side over to meet the other and form a triangle. Round off the corners to form a semi-circle. Press edges with a fork to seal. Place on a baking sheet. Brush the top of each calzone with the egg wash. Bake until golden brown, about 25 minutes. Remove from oven and let set about 7 minutes. Serve hot or room temperature.

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