Ham and Cheese Calzones (Print Version)
Flaky pockets filled with savory ham and melted cheese, all wrapped in golden, homemade dough.
# Ingredients:
→ Dough
01 -
3 cups all-purpose flour
02 -
1 cup warm water
03 -
2 1/4 teaspoons active dry yeast
04 -
1 tablespoon olive oil
05 -
1 teaspoon granulated sugar
06 -
1 teaspoon salt
→ Filling
07 -
2 cups deli-style ham, diced
08 -
1 1/2 cups shredded mozzarella cheese
09 -
1/2 cup shredded cheddar cheese or provolone cheese
10 -
1/2 cup ricotta cheese
11 -
2 teaspoons Dijon mustard or yellow mustard
12 -
1/2 teaspoon garlic powder
13 -
1/4 teaspoon black pepper
→ Crust Finishing
14 -
2 tablespoons melted butter or olive oil
15 -
1/2 teaspoon Italian seasoning or dried parsley
16 -
1 tablespoon grated Parmesan cheese
# Steps:
01 -
Combine warm water, active dry yeast, and granulated sugar in a large bowl. Stir gently and let stand for 5 minutes until the mixture is foamy.
02 -
Add all-purpose flour, salt, and olive oil to the activated yeast mixture and mix until a dough forms. Knead on a lightly floured surface for 6 to 8 minutes until the dough is smooth and elastic.
03 -
Cover the dough with a clean towel and let it rise for about 1 hour or until doubled in volume.
04 -
Allow store-bought pizza dough to rest at room temperature for 20 minutes before rolling.
05 -
Dice ham into small pieces. In a bowl, combine ham, shredded mozzarella, cheddar or provolone, ricotta cheese, garlic powder, black pepper, and mustard. Stir gently until evenly mixed; avoid creating a wet mixture.
06 -
Preheat the oven to 425°F. Divide the dough into 4 equal parts for large calzones or 6 portions for smaller size. On a lightly floured surface, roll each ball into a circle or oval about 7 to 8 inches across.
07 -
Spoon the prepared filling onto one half of each dough circle, keeping a clear border around the edge.
08 -
Fold dough over the filling to create a half-moon. Press and crimp the border firmly by hand or with a fork to seal tightly. Cut two slits in the top for steam to escape.
09 -
Transfer the calzones to a parchment-lined baking sheet. Brush tops with melted butter or olive oil and sprinkle with Italian seasoning or grated Parmesan. Bake for 15 to 18 minutes or until golden brown.
10 -
Let calzones cool for 3 to 5 minutes before serving; interiors will be hot.
# Notes:
01 -
Allow baked calzones to rest before cutting to prevent hot cheese from spilling.