Welcome to a culinary journey that promises to redefine your perception of the humble calzone. Forget heavy, grease-laden pockets; prepare to embark on an exquisite adventure with our **Goat Cheese and Prosciutto Calzones**. This recipe, a harmonious blend of creamy goat cheese, savory prosciutto, aromatic herbs, and the rich tang of mozzarella, encased in perfectly baked pizza dough, is an absolute revelation. Crafted from convenient six-inch rounds, it’s not only a brilliant way to utilize leftover pizza dough but also an elevated dish that tastes of spring and sophistication. It’s light, vibrant, and surprisingly elegant – a true testament to how simple ingredients can create something extraordinary. Prepare to impress your guests, or simply treat yourself to a gourmet experience that will tantalize your taste buds and leave you craving more.
Beyond the Ordinary: Unveiling the Charm of Chez Panisse’s Inspired Calzones
At its heart, a calzone is a steaming, delightful pocket of culinary joy. The simple act of enveloping a medley of delicious ingredients within a blanket of pizza dough, folding it, and baking it promises a satisfying meal. Yet, this particular rendition, featuring the delicate balance of goat cheese, the irresistible saltiness of prosciutto, and a vibrant burst of fresh herbs, transcends the ordinary. It elevates the calzone from a casual comfort food to a dish worthy of special occasions, bursting with flavor and an unexpected lightness.
The esteemed origin of this recipe adds another layer to its appeal. It hails, surprisingly, from a vegetarian cookbook: Vegetarian Cooking for Everyone by the legendary Deborah Madison. Madison, in turn, credits this masterpiece to none other than Chez Panisse, Alice Waters’ iconic restaurant renowned for its pioneering farm-to-table philosophy and exquisite, seasonal cuisine. This lineage underscores the recipe’s emphasis on fresh, high-quality ingredients and a refined approach to simple pleasures. It’s a recipe born from a commitment to flavor and quality, promising a truly memorable dining experience.
While Deborah Madison thoughtfully offers a vegetarian variation in her book—a delightful combination of sautéed escarole, crunchy walnuts, briny capers, savory olives, and a duo of mozzarella and fontina cheeses—I confess I haven’t yet ventured beyond the allure of Chez Panisse’s original recipe. Its perfection lies in its simplicity and the exquisite harmony of flavors. However, the inherent versatility of the calzone format is undeniable, and it calls out for exploration. Imagine the possibilities: robust sausage and earthy greens, classic tomato sauce paired with tender meatballs, or a vibrant medley of roasted seasonal vegetables with creamy mozzarella. Each variation promises a unique culinary adventure, transforming this humble pocket into an endless canvas for your culinary creativity. The potential for deliciousness is truly boundless!
The Secret to a Light and Flavorful Calzone: Ingredients That Sing
The magic of these calzones lies not just in their assembly, but fundamentally in the quality and synergy of their ingredients. Every component plays a vital role in creating the light, fresh, and deeply satisfying flavor profile that sets this recipe apart.
The Foundation: Perfect Pizza Dough
A calzone is only as good as its crust. For this recipe, the choice of pizza dough is paramount. While store-bought dough offers convenience, for an truly exceptional result, consider making your own. Homemade pizza dough, particularly one with a good fermentation, develops a superior flavor and a more tender, airy texture that complements the rich filling without weighing it down. If opting for homemade, ensure it’s well-rested and at room temperature for optimal elasticity and ease of handling. A great dough will puff beautifully in the oven, creating that ideal, slightly chewy crust.
You’ll need approximately 4 ounces of dough for each calzone, allowing you to easily scale this recipe to feed a crowd or prepare a smaller batch for a cozy meal. Dividing the dough into equal portions and shaping them into smooth balls allows them to rest evenly, making them much easier to roll out into perfect rounds. This brief resting period is crucial, as it relaxes the gluten in the dough, preventing it from snapping back when you try to roll it.
Once rested, each dough ball transforms into a delicate 6-inch round. Achieving a consistent thickness is key here, ensuring even cooking and a delightful crust-to-filling ratio in every bite. A lightly floured surface and a gentle hand will help you achieve these perfect circles, ready to embrace their flavorful filling.
The Star Filling: Goat Cheese, Prosciutto, and Fresh Aromatics
While the dough provides the perfect vessel, the filling is where these calzones truly shine. The combination of ingredients is carefully curated to create a symphony of textures and tastes.
- Goat Cheese: Its characteristic tang and creamy texture provide a refreshing counterpoint to the richer elements. When it melts, it adds a luxurious creaminess that is simply divine.
- Mozzarella: The classic choice for its unparalleled melting quality, offering stretch and a mild, milky flavor that balances the stronger goat cheese.
- Prosciutto: Finely diced, this cured ham introduces a salty, umami depth and a delightful chewiness, making each bite incredibly satisfying.
- Scallions & Parsley: These fresh herbs are crucial for injecting brightness and a hint of oniony zest, preventing the calzone from feeling too heavy. They contribute to that “taste of spring” quality.
- Garlic: A foundational flavor enhancer, minced finely, it adds warmth and aromatic complexity without overpowering the other ingredients.
The meticulous chopping of garlic, herbs, and prosciutto ensures that their flavors are evenly distributed throughout the cheese mixture, creating a harmonious and balanced filling. This is where the magic truly comes together, transforming individual components into a cohesive, flavorful blend.
A Culinary Canvas: Exploring Calzone Variations
While the Chez Panisse-inspired goat cheese and prosciutto calzone holds a special place, the beauty of the calzone format is its incredible adaptability. It truly is a culinary canvas, inviting endless creativity and customization to suit any palate or dietary preference.
As mentioned, Deborah Madison’s suggested variation without prosciutto is a testament to this versatility. Imagine a vegetarian delight filled with sautéed escarole, offering a slightly bitter, earthy note, complemented by the crunch of walnuts, the briny pop of capers and olives, and the creamy richness of mozzarella and fontina. This combination alone showcases how easily the core recipe can be adapted to be equally delicious and intriguing, without sacrificing any flavor or texture.
But why stop there? The possibilities stretch as far as your imagination can take you. For meat lovers, consider a hearty calzone filled with crumbled Italian sausage and sautéed broccoli rabe, or shredded roast chicken tossed with a smoky barbecue sauce and cheddar. Seafood enthusiasts might enjoy a delicate filling of flaked salmon, dill, and cream cheese, or a spicy shrimp and feta combination. Vegetarians can explore even further: a Mediterranean-inspired calzone with roasted bell peppers, zucchini, Kalamata olives, and feta; a vibrant spinach and artichoke filling; or a sweet potato and caramelized onion option with a touch of sage.
Beyond the main ingredients, think about adding different herbs (rosemary, oregano, thyme), spices (a pinch of red pepper flakes for heat), or even a hint of something sweet (like fig jam with prosciutto and gorgonzola). The key is to ensure the filling isn’t overly wet, which can lead to a soggy crust or bursting during baking. The calzone allows for endless exploration, transforming into a new dish with every imaginative twist. It’s an exciting way to enjoy varied flavors, making each calzone a unique and personalized creation.
Crafting Your Masterpiece: A Step-by-Step Guide to Goat Cheese Prosciutto Calzones
Creating these gourmet calzones is a rewarding process, combining the satisfaction of working with dough with the joy of assembling delicious flavors. Follow these steps for perfect results every time.
Preparing the Dough for Perfection
- Remove your pizza dough from the fridge and allow it to come to room temperature for at least 30 minutes, which makes it much easier to work with. Divide the dough into six 4-ounce portions. Roll each portion into a smooth ball and place them on a lightly floured work surface. Let them rest for another 10 to 15 minutes while you prepare the filling. This resting period is crucial for relaxing the gluten, ensuring the dough is pliable and easy to roll.
- Preheat your oven to a blazing 450ºF (232ºC). If you possess a Baking Steel or a pizza stone, place it in the oven during preheating to ensure it reaches optimal temperature. This super-hot surface is essential for achieving a crisp, golden bottom crust, mimicking the intense heat of a professional pizza oven.
Assembling the Irresistible Filling
- While the dough rests and the oven preheats, it’s time to bring the filling to life. In a medium bowl, combine the grated mozzarella cheese, crumbled goat cheese, finely chopped parsley, minced garlic, and thinly sliced scallions, along with the finely diced prosciutto. Season generously with salt and freshly ground black pepper to taste. Mix everything thoroughly until well combined. Don’t be shy – taste the mixture! Adjust seasoning as needed, adding more salt or pepper if necessary to achieve that perfect balance. This filling can be prepared several hours or even a day in advance and stored in the refrigerator, making meal prep a breeze.
Rolling and Filling the Calzone Rounds
- Prepare your work surface by lining a pizza peel with a piece of parchment paper. If you’re not using a Baking Steel or pizza stone, simply place the parchment paper directly onto a regular baking sheet. This ensures easy transfer to and from the oven.
- Roll each rested dough ball out into a 6- to 7-inch round. These are designed to be individual, perfectly portioned calzones. Transfer each round to the prepared peel or baking sheet. To prevent crowding and ensure even baking, aim to bake no more than 3 to 4 calzones at a time. Mound about 3 heaping tablespoons of the prepared filling onto the bottom half of each dough circle, leaving a clear border around the edges. This border is crucial for sealing.
The Art of Sealing and Baking
- With the filling in place, it’s time to seal your calzones. Lightly wet the edges of the dough circle with a small amount of water – this acts as glue. Carefully fold the top half of the dough over the filling, meeting the bottom edge to form a half-moon shape. Gently press the dough edges together, working your way around the curve, then firmly crimp the edges with your fingers or a fork to create a tight, secure seal. This step is vital: a robust seal will prevent the delicious filling from oozing out during baking. Take your time to ensure it’s perfectly sealed.
- For a beautiful golden-brown crust, brush the tops of each calzone generously with the egg wash (one egg beaten with a tablespoon of water). This adds a lovely sheen and contributes to a rich color. Carefully slide the calzones, still on their parchment paper, onto the preheated Baking Steel or pizza stone in the oven. Bake for approximately 10 to 15 minutes, or until the calzones are puffed up, beautifully golden on top, and the crust is crisp. Keep an eye on them towards the end, as oven temperatures can vary.
Serving Your Gourmet Calzones: Tips and Pairings
Once your exquisite Goat Cheese and Prosciutto Calzones emerge from the oven, shimmering with a golden crust, the anticipation is almost unbearable. Resist the urge to dive in immediately! Allow them to cool briefly for a few minutes. This crucial step allows the molten cheese to set slightly, preventing burns and ensuring the filling doesn’t entirely ooze out upon the first cut. Plus, the flavors deepen and meld beautifully as they rest.
To serve, slice each calzone in half or into thick rounds to reveal the glorious, bubbling, cheesy interior and vibrant filling. The visual appeal of the oozing goodness is part of the experience! These calzones are remarkably versatile and can be enjoyed as a light lunch, a sophisticated appetizer, or a delightful main course.
For a complete and balanced meal, consider pairing your calzones with a simple, crisp green salad dressed with a light vinaigrette. The freshness and acidity of the salad will cut through the richness of the cheese and prosciutto, providing a refreshing contrast. A side of warm marinara sauce is always a welcome accompaniment for dipping, adding a classic Italian touch. For beverage pairings, a light-bodied red wine like a Pinot Noir or a dry Rosé would complement the flavors beautifully, or a crisp, dry white wine such as a Sauvignon Blanc or a light Italian white like Pinot Grigio. For non-alcoholic options, sparkling water with a squeeze of lemon or a light herbal iced tea would be perfect.
Should you have any glorious leftovers, these calzones reheat wonderfully. Store them in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the crust regains its crispness. Avoid microwaving, as it can make the crust soggy. Prepare to be delighted by this versatile and utterly delicious dish!
Recipe Card: Goat Cheese and Prosciutto Calzones
Here’s the complete recipe for these incredible Goat Cheese and Prosciutto Calzones, designed for easy home cooking and maximum flavor.
Goat Cheese and Prosciutto Calzones
A delightful twist on a classic, these calzones are filled with a gourmet blend of creamy goat cheese, savory prosciutto, and fresh herbs, baked to golden perfection.
- Author: Alexandra Stafford
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 small calzones (6 inches each)
- Category: Bread, Pizza
- Cuisine: American
- Method: Oven
Ingredients
- 1.5 lbs pizza dough
- 2 cups grated mozzarella cheese (about 8 oz)
- 1 cup crumbled goat cheese (4 oz, or a mix of goat and ricotta)
- 2 tablespoons fresh parsley, chopped with 2 cloves of garlic
- 1/4 cup finely sliced scallions, including some of the greens
- 2 slices prosciutto, finely diced/sliced
- Salt and pepper to taste
- 1 egg, beaten with 1 tablespoon of water (for egg wash)
Instructions
- Remove pizza dough from the fridge and allow it to come to room temperature. Divide into six 4-oz portions. Roll each portion into a ball and let sit on a lightly floured work surface for 10-15 minutes while you prepare the filling.
- Preheat your oven to 450ºF (232ºC). If you have a Baking Steel or pizza stone, place it in the oven to preheat thoroughly.
- In a medium bowl, combine the mozzarella, goat cheese, chopped parsley and garlic, sliced scallions, diced prosciutto, and salt and pepper to taste. Mix well. Taste the filling and adjust seasoning if necessary. This filling can be made several hours or days in advance and refrigerated.
- Line a pizza peel with a piece of parchment paper. (If you are not using a steel or stone, place parchment directly on a baking sheet.)
- Roll each dough ball out into a 6- to 7-inch round. Transfer each round to the prepared peel. Work in batches of no more than 3 to 4 calzones. Mound 3 heaping tablespoons of filling on the bottom half of each dough circle, leaving a clear border around the edges. Wet the edges with water, then fold the top down, press the dough together, and firmly crimp the edges to create a tight seal. A strong seal is crucial to prevent the filling from oozing out during baking.
- Brush the tops of each calzone with the egg wash. Carefully transfer the calzones on their parchment paper to the preheated Baking Steel or pizza stone in the oven. Bake for about 10 to 15 minutes, or until they are golden brown and puffed. Remove from oven, let cool briefly for a few minutes, then slice and serve immediately.
Chef’s Notes & Tips
- Source: This recipe is adapted from Deborah Madison’s The New Vegetarian Cooking for Everyone, whose original recipe omits the prosciutto.
- Scaling: The filling yields enough for 6 small calzones. Each calzone uses approximately 4 ounces of pizza dough, totaling 24 ounces (1.5 lbs) for the recipe.
- Size: These are intentionally small calzones, about 6 inches in diameter before being folded, perfect for individual servings.
- Dough Quality: While store-bought pizza dough can be used for convenience, homemade dough often provides a superior, lighter texture. Store-bought dough tends to be heavier.
- Crust Finish: The original Chez Panisse method involves brushing calzones with olive oil and sprinkling with Parmesan cheese after they exit the oven. I’ve found that an egg wash before baking provides a beautiful, even golden-brown crust, which I personally prefer.
- Baking Equipment: A Baking Steel or a pizza stone is highly recommended for baking these calzones (as well as pizzas and bread) at home, as it ensures an incredibly crisp bottom crust.
There you have it – a truly exceptional calzone recipe that combines tradition with gourmet flair. Whether you’re a seasoned cook or a kitchen novice, this recipe offers a rewarding experience and a delicious outcome. So, gather your ingredients, fire up your oven, and prepare to create something truly special. Enjoy every bite!