Best Ham And Cheddar Stuffed Pretzel Calzones Recipes

HAM AND CHEESE CALZONES

Ham and Cheese Calzones image

This sort of inside-out pizza is something I concocted one evening when I had leftover baked ham and needed to fix something quick and simple. My husband loved it-so did all his friends when he took some to work for lunch. -Shelby Marino, Neptune Beach, Florida

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 2 calzones ( 7 servings each).

Number Of Ingredients 8

Ingredients

2 tubes (13.8 ounces each) refrigerated pizza crust
1 cup ricotta cheese
4 to 6 ounces sliced pepperoni
2 cups diced fully cooked ham
2 cups shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional
Dried basil, optional
Spaghetti sauce, warmed

Steps:

Unroll one pizza crust onto a greased baking sheet; shape into a 14x11-in. rectangle. Spread half of the ricotta cheese lengthwise on half of the dough to within 1 in. of the edges. , Sprinkle with half of the pepperoni, ham and mozzarella cheese. Fold dough over filling; press edges firmly to seal. Repeat with remaining crust and filling ingredients. , Bake at 400° for 20-25 minutes or until golden brown. Sprinkle with Parmesan cheese and basil if desired. Cut into slices. Serve with spaghetti sauce.

Nutrition Facts : Calories 341 calories, Fat 20g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 1087mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein.

CHEF JOHN'S HAM AND CHEESE CALZONES

Chef John's Ham and Cheese Calzones image

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.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 14

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

Steps:

Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
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.
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.
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.
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.
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.
Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Nutrition Facts : Calories 894.7 calories, Carbohydrate 99.7 g, Cholesterol 116.3 mg, Fat 35 g, Fiber 5.7 g, Protein 40.8 g, SaturatedFat 11.4 g, Sodium 3340.1 mg, Sugar 20.4 g