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.
Calzone Related Recipes & Appetizers
Be sure to check out my Stromboli Supreme and some of my 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!
Ham and Cheese Calzone Ingredients:
- 1 Pizza Dough (14-inch): Ready to shape and fill.
- 4 slices Ham: Thinly sliced for even layering.
- 8 oz Mozzarella Cheese: Grated for perfect melting.
- 2 tbsp Ricotta Cheese: Adds creaminess to the filling.
- Kosher Salt & Pepper: Season both the Ricotta and Mozzarella to taste.
Egg Wash:
- 1 Egg (beaten): For a golden crust.
- Kosher Salt & Pepper: Sprinkle on the calzone before baking.
Topping:
- 2 tbsp Olive Oil: For brushing after baking.
- 1 tsp Italian Seasoning: Adds a touch of herby flavor.
- 1 Garlic Clove (chopped): For aromatic freshness.
- 1 pinch Kosher Salt & Pepper: Enhances the topping mix.
- 1 tbsp Parmesan Cheese (freshly grated): Finishing with extra flavor.
- 1 tbsp Fresh Parsley (chopped): A bright, fresh garnish.
Bake: Follow the video tutorial. Bake at 475°F for 7-10 minutes or until golden brown. Slice and serve!
Instructions:
- Roll Out Dough: Shape dough into a large 14-inch circle.
- Add Fillings: Layer Ricotta, ham and cheese on one side, leaving edges clear.
- Fold and Seal: Fold dough over fillings, pinching edges tightly.
- Brush with Egg Wash: For a shiny, golden crust.
- Bake: Place on a baking sheet and bake until golden-brown and cooked through.
Tips for Best Results
- Crust Perfection: Bake on the Bottom Rack or on a Pizza stone to brown the bottom. Brush with garlic butter after baking for extra flavor.
- Cheese Choices: Mix mozzarella with provolone or cheddar for unique flavor.
- Prevent Soggy Dough: Don’t overload with wet fillings.