Ham and Cheese Calzones Recipe

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The Heart of Ham and Cheese Calzones Recipe

I love the simple joy of pulling freshly baked calzones from the oven — the way the golden crust crackles lightly beneath my fingers, releasing warm, buttery steam, hints of caramelized cheese, and savory ham aromas. It’s more than just a meal; it’s a little moment of comfort and satisfaction that feels like a warm hug from the inside out. Cooking side-by-side with you, I’m excited to share how easy and rewarding this Ham and Cheese Calzones Recipe can be at home.

You’ll notice how the creamy ricotta blends beautifully with mozzarella’s stretchy melt and the salty pop of Parmesan and oregano. Each bite offers a delicious contrast between the silkiness of the cheeses and the crisp-edged, golden dough. This recipe isn’t just approachable — it’s flexible, making it perfect whether you’re experimenting with flavors or craving a dependable, crowd-pleasing classic.

Let’s get cozy in the kitchen and walk through this together. You’ll gain confidence with every step, and before you know it, you’ll be reaching for calzones over takeout anytime you want that perfect blend of hearty and homey.

Ingredient Breakdown

• Pizza dough (1 pound): The canvas for your calzones. Use pre-made for quick prep or homemade for extra chew and flavor.
• Diced cooked ham (1 cup): Adds savory, meaty bites. Substitute with turkey, chicken, or plant-based alternatives for variety.
• Shredded mozzarella cheese (1 cup): The gooey stretch factor. Try fontina or provolone for different melts.
• Ricotta cheese (1/2 cup): Silky creaminess that softens the filling texture. Cottage cheese works in a pinch but drains excess moisture first.
• Grated Parmesan cheese (1/4 cup): Sharp, nutty notes to deepen flavor. Pecorino Romano is a great swap.
• Dried oregano (1 teaspoon): Adds warm, earthy herbal aroma. Fresh oregano can be used but use sparingly.
• Garlic powder (1/2 teaspoon): Brings subtle savory warmth. Fresh minced garlic is fine—just reduce quantity to avoid overpowering.
• Beaten egg (1): Egg wash seals edges and creates a shiny, golden crust.
• Olive oil (1 tablespoon): For brushing tops, imparting a fruity richness and helping browning.

Before You Begin

Start by gathering and measuring all your ingredients (mise en place is a game-changer here). Make sure your pizza dough is at room temperature, which makes rolling easier and prevents shrinking. Preheat your oven to a hot 425°F (220°C) so it’s ready to transform the calzones into crispy, golden pockets of goodness right away. Knowing the timing upfront means less stress and more savoring.

How to Make Ham and Cheese Calzones Recipe

1. Preheat your oven to 425°F (220°C). This ensures a high heat blast that crisps crust quickly and melts cheese evenly.
2. Divide the pizza dough on a lightly floured surface into four equal portions. Roll each gently into an 8-inch circle — aim for even thickness so calzones bake uniformly.
3. Mix the diced ham, shredded mozzarella, ricotta, Parmesan, oregano, and garlic powder in a bowl. The filling should look creamy with little pockets of ham evenly spread.
4. Portion a quarter of the filling onto one half of each dough circle, leaving about a 1-inch border. This border is key for sealing and avoiding spills.
5. Brush the edges of the dough with beaten egg — this acts like edible glue, locking in your filling.
6. Fold the dough over the filling, creating a half-moon shape. Press firmly around the edges and use a fork to crimp and seal. You’ll notice a satisfying resistance and no filling leaking.
7. Transfer the calzones to a parchment-lined baking sheet, spaced at least an inch apart for airflow.

8. Brush the tops of each calzone with olive oil. This helps develop a glossy, golden crust with a subtle fruity aroma.
9. Make a small slit or two on top of each calzone for steam to escape. This avoids sogginess inside while baking.
10. Optionally sprinkle extra cheese on top for an irresistibly cheesy crust that caramelizes beautifully.
11. Bake for 15-20 minutes or until golden brown and puffed. Watch for that warm, baked-dough scent and the sight of bubbling cheese near the slits.
12. Let cool a few minutes before serving to avoid too-hot cheese burns and to help the filling set slightly for cleaner slices.

Creative Variations for Ham and Cheese Calzones Recipe

• Add caramelized onions or sautéed mushrooms to the filling for a sweet-savory depth.
• Swap ham for cooked sausage or bacon for a smokier, heartier bite.
• Incorporate fresh spinach or basil leaves to brighten the flavor and add color.
• Use a spicy pepper jack cheese instead of mozzarella to give it a subtle kick.
• Try a brushed garlic butter topping instead of olive oil for a richer finish.
• Serve alongside a simple marinara dip or a chilled arugula salad for a complete meal.

Storage, Freezing & Reheating

• Refrigerate: Keep cooled calzones in an airtight container for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to revive crispness.
• Freeze: Before baking, arrange sealed calzones on a baking sheet and freeze until solid. Then transfer to a freezer bag. Bake from frozen, adding 5-7 extra minutes.
• Texture tip: Avoid microwaving if possible; it makes crust soggy. Oven or toaster oven revives that inviting crunch.
• Meal prep: Make a batch on a weekend, freeze, and enjoy quick dinners on busy nights!

Ham and Cheese Calzones Recipe FAQs

• Can I use regular bread dough instead of pizza dough? Bread dough is denser and less elastic, so calzones may be heavier and less tender but still tasty.
• What if I don’t have ricotta cheese? Substitute with cream cheese thinned with a bit of milk or sour cream for similar creaminess.
• How do I prevent the calzones from bursting open? Don’t overfill, and be sure to seal edges well with beaten egg and fork crimping.
• Can I prepare calzones ahead and bake later? Absolutely! Assemble and refrigerate for up to 24 hours before baking. If freezing, bake directly from frozen, adjusting time.
• What’s a good dipping sauce? A simple marinara or garlic-infused olive oil pairs beautifully with the rich filling.

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