Prep 15 mins
Cook 15 mins
Easy and really yummy! I use the Pillsbury pizza crust that comes in a roll -- near the crescent rolls.
- 10 ounces refrigerated pizza crusts
- 1⁄4 cup romano cheese, grated
- 15 ounces ricotta cheese
- 4 ounces Fontina cheese, shredded
- 2 ounces prosciutto ham, slivered
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon pepper
- 1 garlic clove, minced
- Roll dough into a 14-inch square and cut into quarters.
- Sprinkle each quarter with 1 T Romano cheese.
- In a bowl combine the remaining ingredients and spoon one quarter of each mixture onto center of each dough square.
- Bring corners of dough up over cheese; pinch seams to seal.
- Place on ungreased cookie sheet lined with parchment paper.
- Bake 15 minutes at 450 degrees.
I also substituted mozzarella for the fontina. Otherwise made as directed except adding 1/2 tsp. of parsley flakes. These were good. If I make them again I'll play with the fillings a bit as we weren't terribly fond of this combination, but the idea is great and there is definitely a lot of potential here.
Soooo good! I substituted mozzarella for the Fontina, and used part-skim ricotta. The combination of the three cheeses gives authentic Italian flavor. I also omitted the procciutto, stirring in 1 1/2 c. fresh, finely chopped spinach to the cheeses, for a vegetarian version. One important thing, though - before baking, pierce the tops of these 2-3 times with a sharp knife, making 1/2" slits, to allow air to escape, or they may burst at the sides at thinner spots.