Large Calzone 14″ with Ham and Cheese

14″ Calzone with Ham and Cheese with fresh grated Parmesan and chopped Parsley.

The Best Calzone

Make no mistake about it, I have cracked the code to making the most amazing Calzones and it all starts with this Pizza Dough Recipe. Anyone that has used this dough has raved about it so, you should definitely start with that. This Calzone recipe, however, is a basic guide to teach you how to make the best Calzone through and through. Feel free to add or substitute anything you want for the filling but, I highly recommend that you stick with the Ricotta, the Mozzarella and EVERYTHING else about this recipe, so your Calzone will be amazing, too.

Be sure to check out my Stromboli Supreme and, if you’re interested all of Pizza recipes including: Nacho Pizza, Bacon Cheeseburger Pizza and my famous Margherita Pizza. I’ve even got recipes for Ramen Pizza , Pizza Tacos and Italian Cheese Bread.

If you like Chicken Wings with your Pizza, check out my classic Buffalo Chicken Wings, Honey Chipotle Chicken Wings, Wasabi Chicken Wings and/or my Ranch Chicken Wings. These recipes are easy and they’re the best!

YouTube video for a Large 14″ Calzone with Ham and Cheese by PoorMansGourmet.

Ham and Cheese Calzone Ingredients:

1 Pizza Dough, 14″ pizza
4 pc Ham, thinly sliced
8 oz Mozzarella Cheese, grated
2 tbsp Ricotta Cheese
Kosher Salt and Pepper to taste the Ricotta and Mozzarella Cheese.

Egg Wash
1 egg, beaten
Kosher Salt and Pepper the outside of the Calzone before baking.

Topping
2 tbsp Olive Oil
1 tsp Italian Seasoning
1 Garlic Clove, chopped
1 pinch Kosher Salt & Pepper

1 tbsp Parmesan Cheese, freshly grated
1 tbsp Fresh Parsley, chopped

Be sure to follow the instructions in the Calzone video tutorial and bake at 475° Fahrenheit for 7 to 10 minutes or until golden brown, then slice and serve.

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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