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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 895 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 1 teaspoon water
• 1 tablespoon cornmeal
• ½ teaspoon cayenne pepper
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese
• 8 slices prosciutto
• 24 ounces prepared pizza dough
• 2 cups ricotta cheese, drained
• ½ teaspoon freshly ground black pepper to taste
• 1 ½ cups finely diced smoked ham
• 4 ounces fresh mozzarella cheese, thinly sliced, drained on paper towels
• 2 cups marinara sauce for dipping, heated (Optional)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.