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My review
Chef John's Ham and Cheese Calzones
59k
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."
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Ingredients
50 m servings 895Original recipe yields 4 servings (4 calzones)
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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.
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Reviews
Read all reviews 1115 Ratings
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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...
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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...
10/8/2018
This was great. I used the Wolfgang Puck dough recipe. Will make again and again and vary the stuffing some.