ricotta calzone

Ingredients

• 8 oz. Casaro Whole Milk Ricotta cheese
• Fresh Basil, torn into small pieces
• 4 oz. thinly sliced prosciutto or ham, chopped
• 1/4 cup Casaro Parmesan cheese, grated
• 2 eggs, divided
• 1 homemade or prepared pizza dough
• All-purpose flour, for surface
• 4 oz. Casaro Whole Milk Mozzarella cheese, shredded

Directions

Preheat oven to 375° F.

In a medium-sized bowl, combine Casaro Ricotta, basil, prosciutto, Casaro Parmesan and 1 egg; stir until filling is well blended, set aside.

Roll dough on a lightly floured surface into thin circles.  Fill each circle with the Ricotta mixture and top with shredded Casaro Whole Milk Mozzarella and fold over.  Secure edges by folding inward and pressing with a fork.  Brush the top of each calzone with beaten egg and Casaro grated Parmesan.  Place calzones onto a lightly greased baking sheet and bake for 15 to 20 minutes or until browned, serve immediately.