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Chef John's Ham and Cheese Calzones

Rated as 4.67 out of 5 Stars
59k

"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."
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Ingredients

50 m servings 895
Original recipe yields 4 servings (4 calzones)

Directions

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  1. Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Nutrition Facts


Per Serving: 895 calories; 35 99.7 40.8 116 3340 Full nutrition

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Reviews

Read all reviews 11
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent! I made no changes, as should be expected when one is reviewing a recipe.

Most helpful critical review

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...

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Most positive
Least positive
Newest

Excellent! I made no changes, as should be expected when one is reviewing a recipe.

Gona eat it soon

These were so fantastic, I'm making them again! I omit the egg, cornmeal, and oil as I deep fried mine

Delicious! Used my own dough recipe but kept the rest the same. Was a big hit with the household!

Delicious! Tasted just like the calzones from our local Italian restaurant.

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...

These are AWESOME!

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...

This was great. I used the Wolfgang Puck dough recipe. Will make again and again and vary the stuffing some.