Prosciutto Mozzarella Pinwheels

Hi all. I am on a huge Giada kick & loving all the recipes in her new book plus some old ones. What I like to do is skim through her show on Food Network & if there are any recipes I am interested in I quickly add the link to my list on my sidebar.

Anyway, this appetizer is awesome!!! I haven't worked with prosciutto much in the past but it's a salty meat, an Italian word for ham. This was simple & fun to make, ready to go in the oven as soon as the bell went off. And delicious!!!!!!

Flour, for dusting
1 lb purchased pizza dough (I bought fresh from deli)
2 cups shredded mozzarella cheese
7 ounces prosciutto, thinly sliced
1 cup coarsely chopped baby spinach
1 tblsp olive oil
Salt & Pepper

Preheat oven to 425 & position rack in lower third of the oven. Line a baking sheet with parchment paper. If not, grease one.

On a lightly floured work surface, roll out the pizza dough into a 12 to 14-inch circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the chopped spinach, then top with the remaining cheese.

Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil & season with the salt & pepper. Place the dough, seam-side down, on the baking sheet & bake for 25 minutes until the top is golden brown.

Cool the roll for 10 minutes, then use a serrated knife to cut it into 3/4-inch slices.

Click Here for a Printable Recipe

For more delicious Tempt My Tummy Tuesdays, please go visit Blessed with Grace.

Yo Tony, Can I Get a Calzone Ovah Heaya???

Why yes, you can! These were delicious!! I was so excited to make them because I never had before, so I have Angela at Hello Dahrlin' to thank for these. Here is the link Angela uses for Roasted Chicken-Artichoke Calzones.

These did inspire me to try another variation the very next day which is what I want to share here. These were a hit, anyone can do them! While the oven is heating you get your filling together & bam, they're in baking for only 12 minutes. Go make them!!!!!!!!!!!!

SMOC Calzones (Spinach, Mushroom, Onion, Chicken)

Mushrooms & onion, lightly sautéed & cooled

(I sauteed these in Pam on high heat for just a few minutes so it wasn't a wet mixture)

1/4 teaspoon salt

1/4 teaspoon black pepper

2 garlic clove, minced

2 cups thinly sliced fresh spinach leaves

1 1/2 - 1 3/4 cups shredded mozzarella cheese

1 cup chopped cooked chicken breast (about 5 ounces)

1 teaspoon olive oil

2 teaspoons cornmeal

1 (13.8-ounce) can refrigerated pizza crust dough

Preheat oven to 425°. Combine mushrooms, onions, salt, pepper & garlic in a large bowl. Add spinach, cheese & chicken. Toss gently to combine.

Brush oil over a baking sheet. Sprinkle with cornmeal. Unroll dough onto prepared baking sheet. Cut into 6 equal portions. Cover & let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden. Throw under broiler for 45 seconds to brown on top. Let sit for 5 minutes. Cut in half. Serve with marinara sauce. Makes 6 calzones.

My Thoughts:

The original artichoke calzones were great but we did feel the artichokes were a little too overpowering so next time I will cut it in half. If you use the original recipe I recommend doubling the garlic, using more cheese & throwing under the broiler.

The variation I made above was outstanding & we all loved them. Some dipped in sauce but I didn't feel the need. Also, the cornmeal I feel is a must. Not only does it prevent sticking but it adds a nice texture to the outside of the calzones. I sprinkled some on my counter & patted the calzones out there.