Ricotta and Ham Calzone

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 recipe basic bread dough, recipe follows
  • 1/2 cup fresh ricotta cheese
  • 1/3 pound prosciutto cotto or ham, cut into 1-inch chunks
  • 1/2 pound fresh mozzarella, cut into 1-inch chunks
  • 2 eggs
  • Sea salt and freshly ground black pepper
  • 1/4 cup freshly grated pecorino cheese
  • Extra-virgin olive oil, for the crust
  • Pizza paddle
Directions
  • I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.

  • Preheat the oven to 400 degrees F.

  • Prepare the bread dough as directed, cutting the dough into 2 pieces.

  • In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.

  • Using a lightly floured rolling pin, roll the dough out into 2 rounds.

  • Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.

  • Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.

  • In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.

  • Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.

Basic Bread Dough:
  • 1/4 cup light red wine or white wine

  • 3/4 cup warm water

  • 1 package yeast

  • 1 tablespoon honey

  • 1 teaspoon kosher salt

  • 1 tablespoon extra-virgin olive oil

  • 3 cups all-purpose flour

  • Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.

  • Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.

  • After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.


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