Chef John's Ham and Cheese Calzones

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

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!

Gona eat it soon

These are AWESOME!

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 leave out the sauce. Personally, I would say that it's not optional.

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.

Absolutely delicious! Made 2 ham & cheese calzones, 1 pepperoni calzone, and then a pepperoni pizza with the remaining dough. The crust by itself is delicious and the ham & cheese mixture worked extremely well. Takes a little while to make and is a tad messy but well worth the effort.

Great! I used the Wolfgang Puck Pizza dough recipe per Chef John. The first ones I made were as close as I could get to the recipe with fresh Mozzarella and a good Ricotta. With the chef's instructions, I nailed it. Big hit! The second try (photo shown) I kinda winged it with what I had around. I have learned so many techniques from Chef John. Thank you sir!

This is delicious and better than any restaurant version I have eaten them. They are going in my family cookbook as "the best version and I will omit another version". I am at a point where I am keeping the best of the best. I used the egg wash and cornmeal and I would keep that instruction. I baked them and they turned out lovely with a nice light brown crust. I substituted ham for the prosciutto. I used a dough recipe by Galloping Gourmet that is one of my favorites. I served sauce on the side and felt it was necessary. I would not recommend adding sauce prior to cooking as it will be too mushy. This is easy to change out the meats and cheeses to whatever you desire. It is a winner in my recipe book.

Easy to follow recipe and easy to make.

Chef John is the one who reignited my love of cooking and he's also reignited my love of Calzone. I used uncured pepperoni as a meat. These are as good if not slightly better than the ones I get at the local Italian restaurant. Getting the dough the right thickness is everything.

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

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 entire calzone. I did change some of the ingredients to sausage, pepperoni, onions and mushrooms along with the different cheeses. Jerry

Personally, I found the dish pretty good. It was easy to make, and had a beautiful taste and texture. However, it needed a little bit of something else, something to bring all ingredients together, because I felt that the ingredients weren't united. The guests I was cooking for found it to be delicious but admitted that the Calzone was very spicy, which I disagree with because I added a spicy sauce haha. Overall, it was a decent dish although It could be improved.

lovely! i added some garlic powder and parsley to the top of cheese before closing up. baked min for 20-25 minutes on 400*. we ate a simple salad while the calzone cooled...deliciously simple quarantine supper!

Excellent good taste and easy!

Very cheesy. I did add some seasoning. I had fresh basil and parsley, so I added shredded basil leaves and chopped parsley.