Print // Savoury Apple Calzone Filling

Savoury Apple Calzones with Prosciutto and Walnuts

A delicious savoury apple recipe featuring prosciutto, walnuts, arugula, honey and sheep cheese
Prep Time 2 hours
Cook Time 9 minutes
Total Time 2 hours 15 minutes
Servings 4


For the Dough

  • 1 package active dry yeast
  • 1 cup water hot from the tap
  • 2 1/2 cups of flour + more if necessary
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 teaspoons olive oil I used EVOO

For the Filling

  • 1 drizzle of olive oil about 1 tsp
  • 1 piece prosciutto torn into about 4 pieces
  • 1 small handful arugula about 1/4 cup loose
  • 1 tablespoon chopped walnuts
  • About eight pieces thinly sliced Cortland apple peel on
  • 1 drizzle of honey approx 3/4 teaspoon
  • About 2 tablespoons grated aged sheep cheese I used local Shepherd's Harvest
  • About 2 tablespoons thinly sliced mozzarella cheese I made with and without and personally preferred without
  • Lemon Juice


  1. In a large bowl, mix olive oil, salt and hot water.
  2. Add yeast.
  3. Let sit for 5 min to allow the yeast to proof.
  4. Once proofed, add about 2 cups of flour.
  5. Mix gently but thoroughly with a wooden spoon.
  6. Transfer to prepared surface and knead, adding extra flour as required, for 5-8 minutes.
  7. Place in a lightly oiled bowl and let sit until the dough has doubled - an hour or more.
  8. Once the dough has risen, knead gently for about a minute.
  9. Cut the dough into 4 pieces.
  10. Let rest for approx. 15 minutes.
  11. Preheat oven to 475°
  12. While the dough is resting, prepare the filling ingredients.
  13. Wash and dry the arugula.
  14. Gently tear apart the prosciutto.
  15. Roughly chop the walnuts.
  16. Grate the cheese.
  17. Slice the mozzarella (or grate if preferred).
  18. Thinly slice the apples and mix with a squeeze of lemon juice.
  19. Roll the dough into small circles.
  20. Add the toppings to the centre of the circle.
  21. I started with Olive Oil, then added prosciutto, arugula, apple slices, walnuts, a drizzle of honey, cheese and finally, a grate of fresh black pepper.
  22. Fold the dough over the filling so the edges meet.
  23. Gently pinch and roll the edges to form a seal.
  24. Finish with a fork to help ensure the calzones don't open in the oven.
  25. Place onto a parchment lined baking sheet.
  26. Bake for 8-9 minutes.

Recipe Notes

Not a fan of sheep cheese? I have also used Blue Cheese in these calzones with great success.