Ham and Cheese Calzones

stuffed pizzas with marinara sauce, smoked ham, ricotta and mozzarella
Ham and Cheese Calzones
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Ingredients

Adjust Servings:
1.5 lb Pizza dough
8 slices Prosciutto
2 cups Ricotta cheese
1 1/2 cups Ham smoked, chopped into small cubes
4 oz Mozzarella sliced thinly
1 tsp Olive oil extra-virgin
1 tbsp Cornmeal
1 Eggs
1 tbsp Parmesan cheese grated
2 cups Marinara sauce warmed
1 tsp Water
1/2 tsp Cayenne pepper
1/2 tsp Salt
1/2 tsp Black pepper

Nutritional information

895
Calories
35 g
Fat
99.7 g
Carbohydrates
40.8 g
Protein
116 mg
Cholesterol
3340 mg
Sodium
Ingredients

Directions

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Loaded with tasty meat and cheese, my Ham and Cheese Calzones are a dinner party winner, popular with kids and adults alike!

I love calzone. A cross between a pizza and a pie, it might even be better than a pizza as it seems to be packed with more sauce and delicious ingredients than you can fit on a regular pizza! And my version is no different. I use three types of cheese: ricotta, parmesan and mozzarella, and two types of ham: smoked cubes and prosciutto, plus a good ladle of marinara sauce and a cayenne pepper kick to really pack these folded pizzas with all kinds of yummy tastes.

You can buy premade pizza dough to make the process super easy too!

To make Ham and Cheese Calzones, you will need the following ingredients:

Ham and Cheese Calzones Recipe-Ham 'n Cheese Calzones-Delicious Ham and Cheese Calzones

So, how to make Ham and Cheese Calzones?

Steps

1
Done
1

Heat the oven and prepare a baking tray

Preheat oven to 500 °F. Line a baking tray with parchment paper.

2
Done
5

Roll out the pizza dough

Divide the dough into 4 equal sections and roll each into a ball. Dust a work surface with flour and roll each of the dough balls out into a circle around 1/4 inch thick.

3
Done
1

Assemble the calzone

Lay 2 slices of prosciutto on one side of each disc of dough, leaving a border around the edge.

4
Done
2

Add the ricotta

Divide the ricotta cheese between the discs, spooning it over the prosciutto.

5
Done
1

Season the filling

Sprinkle the filling with the cayenne and seasoning.

6
Done
2

Add the ham and mozzarella

Add the chopped ham and mozzarella on top of the filling, and drizzle each pile of filling with a little olive oil.

7
Done
2

Seal the calzone

Dampen the edges of the calzone and then fold the half of the dough without any filling on it over the top of the filling, pressing the edges together. Turn the edges up a little (like crimping) so that the calzone are completely sealed.

8
Done
1

Prepare the calzone for baking

Sprinkle the cornmeal over the parchment paper on the baking tray and lay the calzones on top. Use the tip of a knife to slice a couple of slits in the top of each calzone (this will allow the steam to escape).

9
Done
2

Add the egg wash

Crack the egg into a small bowl, add a little water and whisk together. Use a pastry brush to brush the calzone all over with the egg wash.

10
Done
2

Sprinkle with Parmesan

Sprinkle the Parmesan cheese over the calzone. Make sure there is no cornmeal or parmesan around the calzone on the tray as it will burn during baking.

11
Done
10

Bake the calzone

Bake for 10 minutes until golden brown all over.

12
Done
1

Prepare the marinara sauce

Place a pan over a low heat and gently heat the marinara sauce.

13
Done
15

Serve

Leave the calzone to cool for 15 minutes. Serve with a bowl of the marinara sauce to dip the calzone in.

My Ham and Cheese Calzones are packed with meat and oozing melted cheese, swimming in marinara sauce. What a feast! Give them a try and take a snap so I can see how you get on - just don’t forget to tag #cookmerecipes!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Athina

So Delicious! Jeff, thank you!

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