-
-
My review
Chef John's Ham and Cheese Calzones
56k
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 895Original recipe yields 4 servings (4 calzones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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 Facts
Share
Explore more
Reviews
Read all reviews 1014 Ratings
-
-
-
-
-
Most helpful positive review
10/3/2015
Excellent! I made no changes, as should be expected when one is reviewing a recipe.
Most helpful critical review
6/10/2016
I followed the recipe as written and found it bland. Also the texture of the ricotta seemed at odds with the rest of it. If I were to make it again, I would leave that out and double up on the m...
Most helpful
Most positive
Least positive
Newest
10/3/2015
Excellent! I made no changes, as should be expected when one is reviewing a recipe.
1/3/2017
These were so fantastic, I'm making them again! I omit the egg, cornmeal, and oil as I deep fried mine
8/12/2017
Delicious! Used my own dough recipe but kept the rest the same. Was a big hit with the household!
8/3/2017
Delicious! Tasted just like the calzones from our local Italian restaurant.
5/15/2017
I loved it. Mine turned out a little too browned. Probably my fault. I would experiment with step 6 to see if I could work out that minor detail. Also, if you want a lot more flavor, don't l...
6/10/2016
I followed the recipe as written and found it bland. Also the texture of the ricotta seemed at odds with the rest of it. If I were to make it again, I would leave that out and double up on the m...
5/27/2018
I have eaten a lot of calzones. I like to spread a coating of the marinara sauce on top of the calzone to soften the crust which makes cutting easier and the marinara sauce is tasty over the en...