Calzone-Prosciutto Cappacoli

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“I love these. If you wish replace meats listed with a nice danish ham and some sauted mushrooms. The Bruchetta is an option.”
1hr 15mins

Ingredients Nutrition


  1. Prepare dough.
  2. In a small skillet heat the 1 Tbsp olive oil and saute the onion and garlic.
  3. Remove from heat and stir in the parsley.
  4. In a medium bowl mix together the ricotta and tomatoes.
  5. Add the onion mixture and set aside.
  6. Divide the dough into 4 pieces and roll each out into 10 to 12 inch rounds.
  7. Spread even amounts of the ricotta mixture on 1/2 of each dough ruond, leaving 1/2 inch edge.
  8. Divide meats equally among the round and place on top of ricotta, top with mozzarella.
  9. Fold the plain side over top of calzone and press down lightly to remove some of the air.
  10. Moisten the edges with water and crimp or seal with a fork (do a good job sealing or your going to have a cheesy mess).
  11. Sprinkle greased baking sheet with cornmeal and place calzones carefully and not touching-leaving some room in between for rising in the oven.
  12. Oil the tops with olive oil and sprinkle with the parmesan cheese.
  13. Place in a preheated 400 to 450 degree oven.
  14. Bake for 15 minutes or until tops and parmesan cheese turn golden brown.
  15. Serve hot with a fresh Bruschetta.

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