Are you ready to indulge in a culinary delight that brings the essence of Italy straight to your kitchen? Imagine biting into a perfectly baked calzone, its golden crust giving way to a luscious filling of creamy burrata, savory prosciutto, and fresh spinach. This Spinach and Prosciutto Burrata Calzone is not just a meal; it’s an experience that will impress your family and friends alike! With just a few simple ingredients and a bit of love, you can create this mouthwatering dish in under an hour. So, roll up your sleeves and let’s dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 calzones
Ingredients
- 1 lb pizza dough
- 1 cup fresh spinach
- 4 oz prosciutto, sliced
- 8 oz burrata cheese
- 1/4 cup ricotta cheese
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Remove pizza dough from refrigerator and let it rest at room temperature for 30 minutes to make it easier to stretch and shape.
- Preheat the oven to 450°F (230°C). If you have a pizza stone, place it in the oven during preheating to ensure a crispy crust.
- Wash the fresh spinach leaves and pat them dry thoroughly with paper towels to remove excess moisture.
- In a mixing bowl, combine burrata cheese and ricotta cheese. Gently break up the burrata and mix with ricotta until well combined. Season with a pinch of salt and freshly ground black pepper.
- Divide the pizza dough into two equal portions on a lightly floured surface. Using your hands or a rolling pin, stretch each portion into a round circle about 10 inches in diameter.
- On one half of each dough circle, spread the cheese mixture, leaving a 1-inch border around the edge for sealing.
- Layer the fresh spinach leaves evenly over the cheese mixture.
- Carefully arrange thin slices of prosciutto on top of the spinach.
- Fold the empty half of the dough over the filled side, creating a half-moon shape. Crimp and fold the edges to seal completely, pressing with a fork to create a tight seal.
- Brush the top of each calzone with beaten egg wash, which will help create a golden, shiny crust.
- Using a sharp knife, cut 2-3 small slits on the top of each calzone to allow steam to escape during baking.
- Transfer the calzones to a baking sheet lined with parchment paper or directly onto a preheated pizza stone.
- Bake for 20-25 minutes, or until the crust is golden brown and crispy.
- Remove from the oven and let cool for 5 minutes before serving to allow the filling to set.
- Slice each calzone in half and serve hot, optionally with a side of marinara sauce for dipping.
Tips
- Rest the Dough: Allow the pizza dough to rest at room temperature for at least 30 minutes before stretching. This makes it more pliable and easier to work with.
- Preheat for Perfection: Preheat your oven to 450°F (230°C) and use a pizza stone if you have one. This will help achieve a crispy crust that is the hallmark of a great calzone.
- Moisture Control: Make sure to wash and dry the spinach thoroughly to prevent excess moisture from making the calzone soggy.
- Cheese Blending: For a creamier filling, gently mix the burrata with ricotta, but leave some chunks of burrata for texture. This will create a delightful creaminess in every bite.
- Sealing Technique: When folding and crimping the calzone edges, make sure they are tightly sealed to prevent any filling from leaking out during baking.
- Egg Wash Magic: Brush the tops of the calzones with beaten egg wash for a beautiful golden color and shiny finish.
- Steam Release: Don’t forget to cut small slits on top of each calzone before baking. This allows steam to escape and helps the calzone maintain its shape.
- Serve with Style: For an extra touch, serve your calzones with a side of marinara sauce for dipping. It adds a burst of flavor that perfectly complements the rich filling.
Nutrition Facts
Calories: 1202kcal
Carbohydrates: 127g
Protein: 55g
Fat: g
Saturated Fat: 28g
Cholesterol: 285mg
