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Calzone with sundried tomatoes, ham and Fontina Prestigio

Calzone with sundried tomatoes, ham and Fontina Prestigio

4 portions


  • 60 ml (¼ cup) sundried tomato pesto
  • 250 ml (1 cup) diced ham
  • 500 ml (2 cups) baby spinach, chopped
  • 225 g (8 oz) pizza dough
  • 500 ml (2 cups) Fontina Prestigio cheese, grated
  • 1 egg


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  • In a skillet, heat the sundried tomato pesto over medium heat and brown the diced ham and spinach for 3 to 4 minutes. Let cool. Separate the pizza dough into 4 parts.
  • On a floured surface, use a rolling pin to roll out the dough in a circle until it is ½ cm (¼ inch) thick. Preheat the oven to 425 °F (210 °C).
  • Add the cheese to the ham mixture. Use the result to top the pizza dough, leaving an untopped border.
  • Beat the egg with a little water and brush the edges of each dough circle. Fold them over to make calzones by pinching the dough borders together.
  • Place them on a baking sheet lined with parchment paper and brush the tops of each calzone with remaining egg.
  • Bake for 15 minutes or until golden brown.

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Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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