Red Pepper, Fontina, And Prosciutto Calzones

By Sunset
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1 pound purchased pizza dough, at room temperature

1 1/4 cups shredded fontina cheese

1/2 cup sliced roasted red peppers

1/4 cup chopped fresh basil

3 ounces thin-sliced prosciutto, chopped

3 ounces chèvre (goat cheese)

Olive oil

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