Spinach and Prosciutto Burrata Calzone.

Ingredients

• 1 cup shredded fontina cheese
• 1/2 cup crumbled goat cheese
• 2 cup sfresh baby spinach, roughly chopped
• 1/2 cup jarred roasted red peppers, slice d
• 2 ounce sprosciutto, chopped
• 2 tablespoon sextra virgin olive oil, plus more for brushing
• 2 clove sgarlic, minced or grated
• 1 tablespoon chopped fresh rosemary
• zestfrom 1/2 a lemon
• Kosher salt and pepper
• 1 pinch crushed red pepper flakes
• 1 pound pizza dough, homemade or store-bought
• 2small/medium balls burrata cheese
• arugula for serving

Instructions

1. In a bowl, combine the fontina, goat cheese, spinach, prosciutto, olive oil, garlic, rosemary, lemon zest, and a pinch each of salt and pepper, and crushed red pepper flakes.
2. Divide the pizza dough into 2 balls. On a lightly floured surface, roll each ball of dough out into a large circle about ¼ inch thick. Transfer the rounds to a parchment lined baking sheet. Spread half of each round of dough evenly with the cheese mix, leaving a ½ inch border around the edge of the dough. Add a ball of burrata to the filling .
3. Using a pastry brush, brush the edges of the dough with water. Fold the unfilled side of the dough over the filling and use the tines of a fork to seal the dough together. Cut 1 2 slits in the top of each calzone and then lightly brush the tops with olive oil. Transfer to the oven and bake for 20 25 minutes or until the top is golden brown. Top with arugula. Eat!