This calzone, filled with a mix of goat cheese and mozzarella, minced scallions, parsley, garlic, and prosciutto, is heaven. Made from six-inch rounds of pizza dough, this recipe makes great use of pizza dough you may stashed in your fridge or a batch you make from scratch. See recipe box for details.

Before making this, I never would have described a calzone as light. Or as something that tastes like spring. Or as something I would consider serving to company, maybe sliced into rounds to reveal its oozing, cheesy goodness. This recipe changes all of that. // alexandracooks.com - 1

Calzones in essence are steaming hot pockets of goodness. Envelope cheese in any number of ingredients, tuck it all into pizza dough, fold and bake, and it’s bound to be good. But this one, filled with goat cheese and mozzarella as well as herbs and prosciutto, is particularly good. It comes, from all places, a vegetarian cookbook, Vegetarian Cooking for Everyone , by Deborah Madison, who credits it to Chez Panisse.

In her book, Deborah offers a variation without prosciutto — sautéed escarole, walnuts, capers, olives, mozzarella and fontina — which I have no doubt is equally delicious, but I haven’t strayed from Chez Panisse’s famous recipe. The calzone format, however, lends itself to countless variations, and I look forward to exploring all of the possibilities: sausage and greens, tomato sauce and meatballs, roasted vegetables and mozzarella. Yum yum yum.

How to Make Goat Cheese and Prosciutto Calzones, Step by Step

First, pull some pizza dough from the fridge. You need 4 ounces of dough for each calzone, so you can scale this recipe as needed.

lahey dough - 2

Divide the dough into 4 ounce portions, then ball up each portion.

lahey dough balls - 3

Let rest for 10 to 15 minutes, then roll each ball into a 6-inch round.

six- to seven-inch rounds - 4

While the dough rests, prepare the filling. Gather parsley, goat cheese, garlic, mozzarella, scallions, and prosciutto:

filling ingredients - 5

Chop up the garlic, herbs, and prosciutto, and combine them with the cheese:

filling - 6

Spread a few tablespoons of the filling across each round of dough.

calzones, filled - 7

Wet the edges, fold, then transfer them to a parchment-lined peel:

calzone - 8

Bake on a preheated Baking Steel or pizza stone until golden:

just-baked calzone - 9

Let cool briefly, then slice and serve:

Before making this, I never would have described a calzone as light. Or as something that tastes like spring. Or as something I would consider serving to company, maybe sliced into rounds to reveal its oozing, cheesy goodness. This recipe changes all of that. // alexandracooks.com - 10

Description

This calzone, filled with a mix of goat cheese and mozzarella, minced scallions, parsley, garlic, and prosciutto, is heaven. Made from six-inch rounds of pizza dough, this recipe makes great use of pizza dough you may stashed in your fridge or a batch you make from scratch.

Notes

Scaling this recipe: The filling yields 6 small calzones, and for each calzone, I use about 4 ounces of pizza dough, bringing the total to 24 ounces or 1.5 lbs.

These are small calzones — 6 inches in diameter before folded.

If you wish, you can use store-bought pizza dough in place of the homemade, but the result won’t be as good — I find the store-bought dough to be a little heavier.

Original recipe calls for no egg wash — apparently at Chez Panisse, they brush these with olive oil as they exit the oven and sprinkle them with parmesan cheese. I’ve done both, but like how the egg wash gives these a golden crust.

A Baking Steel is a great tool for baking these as well as pizza and bread at home.

  • 1.5 lbs pizza dough , see notes above
  • 2 cups grated mozzarella cheese, about 8 oz
  • 1 cup crumbled goat cheese, 4 oz (or a mix of goat and ricotta)
  • 2 tablespoons 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 eggwash
  1. Remove pizza dough from fridge and divide into six 4-oz portions. Roll each portion into a ball and let sit on a floured work surface while you make the filling.
  2. Preheat oven to 450ºF. If you have a Baking Steel or stone, place it in the oven.
  3. Combine cheeses, herbs, prosciutto, salt, and pepper to taste. Taste. Add more salt if necessary. Set aside. Filling can be made several hours/days in advance and refrigerated.
  4. Line a pizza peel with a piece of parchment paper. (If you are not using a steel or stone, place parchment on a baking sheet.)
  5. Roll each ball out into a 6- to 7-inch round. Transfer each round to the prepared peel. These are small, but I would bake no more than 3 to 4 at a time. Mound 3 heaping tablespoons of filling on the bottom half of each circle. Paint the edges with water, then fold the top down, press the dough together, and crimp the edges — try very hard to create a tight seal, or it will burst while baking, and filling will ooze out.
  6. Brush the tops of each calzone with egg wash. Bake for about 10 to 15 minutes or until golden on top. Remove from oven, let cool briefly, then serve.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Bread, Pizza
  • Method: oven
  • Cuisine: American

Description

This calzone, filled with a mix of goat cheese and mozzarella, minced scallions, parsley, garlic, and prosciutto, is heaven. Made from six-inch rounds of pizza dough, this recipe makes great use of pizza dough you may stashed in your fridge or a batch you make from scratch.

Notes

Scaling this recipe: The filling yields 6 small calzones, and for each calzone, I use about 4 ounces of pizza dough, bringing the total to 24 ounces or 1.5 lbs.

These are small calzones — 6 inches in diameter before folded.

If you wish, you can use store-bought pizza dough in place of the homemade, but the result won’t be as good — I find the store-bought dough to be a little heavier.

Original recipe calls for no egg wash — apparently at Chez Panisse, they brush these with olive oil as they exit the oven and sprinkle them with parmesan cheese. I’ve done both, but like how the egg wash gives these a golden crust.

A Baking Steel is a great tool for baking these as well as pizza and bread at home.

  • 1.5 lbs pizza dough , see notes above
  • 2 cups grated mozzarella cheese, about 8 oz
  • 1 cup crumbled goat cheese, 4 oz (or a mix of goat and ricotta)
  • 2 tablespoons 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 eggwash
  1. Remove pizza dough from fridge and divide into six 4-oz portions. Roll each portion into a ball and let sit on a floured work surface while you make the filling.
  2. Preheat oven to 450ºF. If you have a Baking Steel or stone, place it in the oven.
  3. Combine cheeses, herbs, prosciutto, salt, and pepper to taste. Taste. Add more salt if necessary. Set aside. Filling can be made several hours/days in advance and refrigerated.
  4. Line a pizza peel with a piece of parchment paper. (If you are not using a steel or stone, place parchment on a baking sheet.)
  5. Roll each ball out into a 6- to 7-inch round. Transfer each round to the prepared peel. These are small, but I would bake no more than 3 to 4 at a time. Mound 3 heaping tablespoons of filling on the bottom half of each circle. Paint the edges with water, then fold the top down, press the dough together, and crimp the edges — try very hard to create a tight seal, or it will burst while baking, and filling will ooze out.
  6. Brush the tops of each calzone with egg wash. Bake for about 10 to 15 minutes or until golden on top. Remove from oven, let cool briefly, then serve.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Bread, Pizza
  • Method: oven
  • Cuisine: American

Find it online : https://alexandracooks.com/2015/03/31/chez-panisses-famous-calzones/

This recipe for orecchiette with Swiss chard, brown butter and walnuts is another version of a favorite recipe I make all winter with Brussels sprouts. Here, the pasta is simply drained over the chard or kale — just enough to wilt it — and when you use baby Swiss chard or kale it is especially good. // alexandracooks.com - 11

This pasta is a variation of a favorite pasta I make all winter with Brussels sprouts, brown butter and walnuts , which I love, but which is a little fussy — peeling all of those sprouts takes time.

Here, the pasta is simply drained over the chard or kale — just enough to wilt it — and when you use baby Swiss chard or kale, which I found at my Green Market last Sunday, it is especially good.

Simply toss with brown butter, toasted walnuts, and lots of shaved parmesan, and call dinner done! Simple and delicious.

ingredients for Swiss chard pasta with brown butter and walnuts - 12 baby swiss chard in a colander - 13 orecchiette and greens in a colander - 14 pasta and chard in pan with brown butter and walnuts - 15 A bowl of orecchiette with Swiss chard, brown butter and walnuts. - 16
  • 8 cups (about 9 oz .) packed baby Swiss chard, baby kale or spinach*
  • 1 tbsp . kosher salt
  • 1/2 lb. (8 oz.) orecchiette
  • 6 tbsp . unsalted butter
  • 1 cup walnuts
  • a handful (about 1/4 cup) of grated Pecorino or Parmigiano
  • salt and freshly cracked pepper, to taste

*These were the greens I found at the market most recently, and they were all incredibly tender. If you are using more mature greens and the stems feel tough, remove greens from stem. Also, asparagus, Brussels sprouts or peas—anything green, really—can be substituted for the greens. If you use one of these tougher vegetables, add them to the pot of pasta during the last two minutes of cooking time .

  1. Place greens in a large bowl and cover with cold water. Let sit for five minutes to allow any dirt to settle. Scoop greens from water and place in a large colander to drain. Any water clinging to the leaves is just fine.
  2. Fill a large pot with water and bring to a boil. Add the tablespoon of salt and stir in the pasta.
  3. In a large sauté pan (large enough to fit the pasta and greens) melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.
  4. Meanwhile, in a small sauté pan over medium heat, toast the walnuts until they become lightly browned and fragrant, about 10 minutes. (Alternatively, toast the walnuts on a baking sheet at 350F for 8 to 10 minutes—watch closely to prevent burning.) Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. I know this is fussy, but it makes a difference. Set aside.
  5. Boil pasta till al dente. Reserve one half cup of the cooking liquid and set aside—you might not even need this, but it can be nice to have on hand. Drain pasta directly over the colander filled with the greens.
  6. Bring the brown butter back up to temperature over medium or medium-high heat; add the pasta and greens to the pan. Add the walnuts and toss to coat. Grate cheese over top and toss again. Taste. Add more salt (if you have salted the cooking water with the tablespoon of kosher salt, you shouldn’t have to add too much more salt) and pepper to taste. If necessary add some of the pasta cooking liquid to the pan—it’s nice to have reserved pasta cooking liquid on hand if you make this ahead and need to reheat it, but just beware that the cooking liquid is salty. Serve pasta, passing more cheese on the side.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American