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Spinach and Prosciutto Burrata Calzone

Tieghan, Half Baked Harvest
  • 35 minutes
  • Serves 1

INGREDIENTS

1 serving

arugula

2 cups

baby spinach

2 small balls

burrata cheese

2 tbsp

extra virgin olive oil

1 cup

fontina cheese

1 tbsp

fresh rosemary

2 cloves

garlic

1/2 cup

goat cheese

1 serving

kosher salt

2

lemon zest

1 lb

pizza dough

2 oz

prosciutto

1 pinch

red pepper flakes

1/2 cup

roasted red peppers