How to Make Chef John's Ham and Cheese Calzones - A Step-by-Step Guide

If you're looking for a delicious and satisfying meal that the whole family will love, Chef John's Ham and Cheese Calzones are the perfect choice. These savory hand-held pies are filled with a combination of smoky ham, gooey melted cheese, and flavorful seasonings, all encased in a tender and flaky homemade dough. Whether you're serving them as a hearty weeknight dinner, a game day snack, or even packing them in a lunchbox, these calzones are sure to be a hit.

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Ingredients

  • 24 ounces prepared pizza dough
  • 8 slices prosciutto
  • 2 cups ricotta cheese, drained
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper to taste
  • ½ teaspoon cayenne pepper
  • 1 ½ 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)

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Additional Time: 15 mins
  • Total Time: 50 mins
  • Servings: 4
  • Yield: 4 calzones

  • 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.
  • Nutrition

    895 cal.

    • Total Fat: 35g
    • Saturated Fat: 11g
    • Cholesterol: 116mg
    • Sodium: 3340mg
    • Total Carbohydrate: 100g
    • Dietary Fiber: 6g
    • Total Sugars: 20g
    • Protein: 41g
    • Vitamin C: 20mg
    • Calcium: 274mg
    • Iron: 6mg
    • Potassium: 603mg