One of my main issues with calzones, apart from the bread issue, was that they are typically filled with the exact same toppings that go on a pizza nowadays. Why not simply fold a pizza in half and end the day? I therefore chose to make what I understand to be a more conventional filling that includes ricotta, fresh mozzarella, and ham. The outcome was both pleasing and unexpected.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 calzones |
Ingredients
- 24 ounces prepared pizza dough
- 8 slices prosciutto
- 2 cups ricotta cheese, drained
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper to taste
- ½ teaspoon cayenne pepper
- 1 ½ cups finely diced smoked ham
- 4 ounces fresh mozzarella cheese, thinly sliced, drained on paper towels
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon cornmeal
- 1 egg
- 1 teaspoon water
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 2 cups marinara sauce for dipping, heated (Optional)
Instructions
- 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
| Calories | 895 kcal |
| Carbohydrate | 100 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 6 g |
| Protein | 41 g |
| Saturated Fat | 11 g |
| Sodium | 3340 mg |
| Sugars | 20 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
SO GOOD!! Chef John you ALWAYS rock !!
This recipe was a triumph in our home. I never imagined we could make restaurant-quality calzones but they are and are not as fussy as I had imagined. The crust achieved is excellent and it is completely customizable with fillings. I made one following the recipe as written with the exception of sopressata to diced ham since that is what we had on hand. The combination of flavors was delicious but I would probably put a little less ricotta for my taste. We experimented with a mushroom and pepperoni situation for the other calzone and it was tasty. The husband announced he would like to have this weekly. Thanks, Chef John!
I use this recipe all the time changing out ingredients from time to time. Its FABULOUS!!
Excellent! Subbed pepperoni for prosciutto (used what I had on hand). Baked until golden, not brown, so I could easily reheat in the air fryer the next day without the dough getting too crunchy. The cheese and egg wash on the exterior are a great touch, and the filling just really works well without being overwhelming. It was my first time ever making calzones and they turned out perfect!
At the time and temperature indicated (500 degrees for 15 minutes), the exterior crust was burning, and yet the interior had not heated through yet. It might just be my oven, so I will give it another try at a lower temperature and longer time. The recipe seemed like and good one, and tasty, despite being burnt on the outside and under-done on the inside.
Stunning…Very easy and quite good. Substituted cottage cheese which cooked down beautifully to meld with ham, pepperoni, fresh mozzarella, and a great Parmesan
Excellent recipe! I used the below pizza dough recipe: https://www.allrecipes.com/recipe/244766/perfect-every-time-pizza-or-calzone-dough/ The two recipes made for a delicious, salty & creamy calzone!
So perfect! Family loved them. Super easy, so I loved them, too! Thanks, Chef John!!
Easy to follow recipe and easy to make.
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.
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!
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.
Very cheesy. I did add some seasoning. I had fresh basil and parsley, so I added shredded basil leaves and chopped parsley.
Excellent good taste and easy!
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.
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.
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.