Half Baked Harvest · by Tieghan Gerard★ 4.3 (27)
Spinach and Prosciutto Burrata Calzone
NUTRITION · PER SERVING35M COOK
CAL 34%·PRO 67%
CARBS 86G50% OF CAL
4G FIBER76G OTHER6G TOTAL SUGAR
FAT 25G33% OF CAL
11G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A folded pizza dough calzone filled with spinach, prosciutto, burrata, and goat cheese. A restaurant-quality weeknight dinner or holiday appetizer.
mainitalianpork🍪 sheet pan🔥 oven
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup shredded fontina cheese
- 1/2 cup crumbled goat cheese
- 2 cups fresh baby spinach, roughly chopped
- ½ cup jarred roasted red peppers, sliced
- 2 ounces prosciutto, chopped
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 2 cloves garlic, minced or grated
- 1 tablespoon chopped fresh rosemary
- zest from 1/2 a lemon
- Kosher salt and pepper
- 1 pinch crushed red pepper flakes
- 1 pound pizza dough, homemade or store-bought
- 2 small/medium balls burrata cheese
- arugula for serving
At a glance
PER SERVING · TIME 35M
CAL 34%·PRO 67%
CARBS 86G50% OF CAL
4G FIBER76G OTHER6G TOTAL SUGAR
FAT 25G33% OF CAL
11G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 1715mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 721mg
- Calcium
- 325mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1715MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.