INGREDIENTS

  • 10 ounces roll of 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

DIRECTIONS

  1. Roll dough into a 14-inch square and cut into quarters.
  2. Sprinkle each quarter with 1 T Romano cheese.
  3. In a bowl combine the remaining ingredients and spoon one quarter of each mixture onto center of each dough square.
  4. Bring corners of dough up over cheese; pinch seams to seal.
  5. Place on ungreased cookie sheet lined with parchment paper.
  6. Bake 15 minutes at 450 degrees.