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.
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)
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 895 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat11g | 57% |
Cholesterol116mg | 39% |
Sodium3340mg | 145% |
Total Carbohydrate100g | 36% |
Dietary Fiber6g | 20% |
Total Sugars20g | |
Protein41g | |
Vitamin C20mg | 102% |
Calcium274mg | 21% |
Iron6mg | 34% |
Potassium603mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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