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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.

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  • 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

895 calories; protein 40.8g; carbohydrates 99.7g; fat 35g; cholesterol 116.3mg; sodium 3340.1mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
10/03/2015
Excellent! I made no changes, as should be expected when one is reviewing a recipe. Read More
(18)

Most helpful critical review

Rating: 3 stars
06/10/2016
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 mozzarella. Read More
(2)
30 Ratings
  • 5 star values: 26
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/03/2015
Excellent! I made no changes, as should be expected when one is reviewing a recipe. Read More
(18)
Rating: 5 stars
01/04/2017
These were so fantastic, I'm making them again! I omit the egg, cornmeal, and oil as I deep fried mine Read More
(5)
Rating: 5 stars
08/12/2017
Delicious! Used my own dough recipe but kept the rest the same. Was a big hit with the household! Read More
(4)
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Rating: 4 stars
04/07/2017
Gona eat it soon Read More
(4)
Rating: 5 stars
08/04/2017
Delicious! Tasted just like the calzones from our local Italian restaurant. Read More
(3)
Rating: 5 stars
10/13/2015
These are AWESOME! Read More
(2)
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Rating: 5 stars
05/15/2017
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 leave out the sauce. Personally I would say that it's not optional. Read More
(2)
Rating: 3 stars
06/10/2016
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 mozzarella. Read More
(2)
Rating: 5 stars
08/02/2020
Easy to follow recipe and easy to make. Read More
(1)