HAM AND CHEESE CALZONES
This sort of inside-out pizza is something I concocted one evening when I had leftover baked ham and needed to fix something quick and simple. My husband loved it-so did all his friends when he took some to work for lunch. -Shelby Marino, Neptune Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 calzones ( 7 servings each).
Number Of Ingredients 8
Steps:
- Unroll one pizza crust onto a greased baking sheet; shape into a 14x11-in. rectangle. Spread half of the ricotta cheese lengthwise on half of the dough to within 1 in. of the edges. , Sprinkle with half of the pepperoni, ham and mozzarella cheese. Fold dough over filling; press edges firmly to seal. Repeat with remaining crust and filling ingredients. , Bake at 400° for 20-25 minutes or until golden brown. Sprinkle with Parmesan cheese and basil if desired. Cut into slices. Serve with spaghetti sauce.
Nutrition Facts : Calories 341 calories, Fat 20g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 1087mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein.
HAM AND CHEESE CALZONE
Say hello to your new favorite calzone recipe! Stuffed with juicy, flavorful Smithfield® Anytime Favorites™ Diced Ham and gooey cheese, these delicious pizza pockets are a filling meal that you can have on the go or a fun dish to serve to guests at a party. Don't forget the sauce on the side, as the only thing better than a calzone is a calzone dipped in warm pizza sauce!
Provided by Olivia Mesquita
Categories Main Course
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 500ºF.
- Divide your pizza dough into 4 equal parts. On a floured surface, roll each piece of dough into a ¼-inch thick circle, about 6 inches in diameter.
- Add a layer of mozzarella (about ½ cup), diced ham (about ¼ cup), diced tomatoes and a sprinkle of oregano to the lower part of the pizza circle, leaving about 1-inch space around for sealing.
- Dip a finger in a little bit of cold water and spread around the edges. Fold the top half of the dough over the toppings, sealing the edges together and creating a half-moon shape. Crimp the edges together all around.
- Transfer the calzoni to a parchment paper lined baking sheet. Brush them with the pizza sauce, the use a sharp paring knife to make 2 or 3 slits on top so steam can escape.
- Sprinkle the calzoni with the grated parmesan cheese.
- Bake the calzoni in the preheated oven for 15-20 minutes or until golden brown. Let them rest for 10-15 minutes before serving.
- Serve with warm pizza sauce on the side, for dipping.
Nutrition Facts : ServingSize 1 calzone, Calories 551 kcal, Carbohydrate 61 g, Protein 37 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 66 mg, Sodium 2185 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 4 g
CHEF JOHN'S HAM AND CHEESE CALZONES
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.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- 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 894.7 calories, Carbohydrate 99.7 g, Cholesterol 116.3 mg, Fat 35 g, Fiber 5.7 g, Protein 40.8 g, SaturatedFat 11.4 g, Sodium 3340.1 mg, Sugar 20.4 g
CALZONE WITH HAM, SALAMI, CHEESE
Yummy calzone that you can take anywhere. This recipe comes from my Italian neighbor. These calzone's disappear fast. The bread dough adds 195 calories per serving.
Provided by LisaAD
Categories Lunch/Snacks
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Punch down dough and begin kneading. Knead on a floured surface until all bubbles disappear. Roll out to 1/8 of an inch.
- Butter the rolled out bread dough.
- Place torn pieces of ham and salami being careful to not overlap. Place cheese on top of ham and salami and on bread. Leave an inch on all sides free of fillings.
- Roll up and spritz with olive oil and bake in a 375 degree oven for around 45 minutes, or until bread is deep golden brown.
Nutrition Facts : Calories 117.7, Fat 10, SaturatedFat 5.4, Cholesterol 31.3, Sodium 426.1, Carbohydrate 0.3, Sugar 0.1, Protein 6.5
CHEESY CALZONES WITH HAM AND GENOA SALAMI
Steps:
- Preheat the oven to 500 degrees F and place a pizza stone in the bottom of the oven. (Alternatively, lightly oil 2 baking sheets. Set aside.)
- Place the 4 portions of dough on a lightly floured surface. Divide the ham and salami evenly among 1 side of each of the dough circles. Top each calzone with 6 tablespoons of the ricotta cheese and divide the mozzarella cubes, grated Parmesan and basil evenly among the calzones over the ricotta. Sprinkle each calzone with 1/8 teaspoon of salt and 1/8 teaspoon of crushed red pepper. Fold the untopped half of dough over the filling, rolling the top edge underneath the bottom and pressing edges together with your fingertips to seal, crimping as you go along. Cut several small slits in the top of each calzone and transfer calzones to a pizza peel, in batches if necessary, using cornmeal to help facilitate moving the dough. Transfer the calzones to the preheated baking stone in the preheated oven and cook for 10 to 12 minutes, or until golden brown and dough is cooked through. Remove from the oven with a metal peel or spatula and serve immediately.
- In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
- Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
- Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
SAUSAGE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 calzones
Number Of Ingredients 20
Steps:
- Preheat oven to 425 F.
- Brown sausage in a small skillet in a drizzle of olive oil. Transfer the cooked crumbled sausage to a paper towel lined plate to drain.
- Combine sausage with ricotta, parsley, garlic, Parmigiano, nutmeg, pepper, and pimento. Roll out doughs and halve cross-wise. Place a dough rectangle on a nonstick cookie sheet. Use 1/2 cup mozzarella on half of each dough rectangle and pile a mound of filling on half of the total area. Fold dough over and pinch edges to seal. The result is a rectangular turnover.
- For half-moon shaped calzones, trim excess dough. Roll dough bits into strips, tie in knots and brush with garlic oil and cheese. Garlic knots are fun to dip at the table.
- Bake calzones 15 minutes or until golden all over. Serve calzones with warm tomato, marinara, or pizza sauce for dipping.
- Cook's Note: For an additional time saver, 2 packages precooked sausage crumbles, 8 ounces each, may be substituted for raw Italian sausage used in the above recipe.
- Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
- Yield: 4 servings
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