Chef John's Ham and Cheese Calzones Tasty Recipes

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Chef John's Ham and Cheese Calzones

"Today calzones are most commonly stuffed with the exact same toppings that go on a pizza which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day? So, I decided to do what I hear is a more traditional filling featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable as it was surprising."

Ingredients :

  • 24 ounces prepared pizza dough
  • 8 slices prosciutto
  • 2 cups ricotta cheese, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper to taste
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 cups finely diced smoked ham
  • 4 ounces fresh mozzarella cheese, thinly sliced, drained on paper towels
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon cornmeal
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 2 cups marinara sauce for dipping, heated (optional)

Instructions :

Prep : 20M Cook : 4M Ready in : 50M
  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
  • Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
  • Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
  • Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
  • Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
  • Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
  • Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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