In a large bowl mix together
ricotta, mozzarella, prosciutto, cheese and basil. Grate pepper to taste
over all. Stir to combine. Set aside.
Punch down dough. Cut
in half. Shape into two balls. Press each ball with palm of hand to make
a disc shape. Lightly flour both work surface and dough. Roll dough with
a rolling pin to 1/8 inch thickness and 12 inches diameter. Sprinkle flour
on dough - lightly- as needed to prevent sticking.
Put filling on one half
the disc, leaving a half inch border around the edges. Brush border with
water, fold dough, and press wet edges together. Use fork or knife to
puncture top of calzone to allow steam to escape in cooking.
Bake on middle rack of
preheated 450°F oven until calzone has a deep golden color, about
Serve at room temperature.
recipe from www.inmamaskitchen.com
Viola for Fred Serbe
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