Best Ham Cheddar And Parmesan Calzones Recipes

HAM 'N CHEESE CALZONES RECIPE

Steps:

• Heat oven to 400°F.
• Unroll pizza dough onto lightly floured surface; press into 18x12-inch rectangle. Cut into 6 rectangles.
• Top with ham to within 1/2 inch of edges, cutting ham slices as necessary to form even layer. Combine cheese and dressing; spread over ham. Top with tomatoes.
• Fold dough rectangles crosswise in half; seal edges with fork. Place on baking sheet sprayed with cooking spray.
• Bake 15 to 17 min. or until golden brown.

HAM AND CHEESE CALZONES

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.

HAM AND CHEESE CALZONE

Steps:

• Preheat oven to 500ºF.
• Divide your pizza dough into 4 equal parts. On a floured surface, roll each piece of dough into a ¼-inch thick circle, about 6 inches in diameter.
• Add a layer of mozzarella (about ½ cup), diced ham (about ¼ cup), diced tomatoes and a sprinkle of oregano to the lower part of the pizza circle, leaving about 1-inch space around for sealing.
• Dip a finger in a little bit of cold water and spread around the edges. Fold the top half of the dough over the toppings, sealing the edges together and creating a half-moon shape. Crimp the edges together all around.
• Transfer the calzoni to a parchment paper lined baking sheet. Brush them with the pizza sauce, the use a sharp paring knife to make 2 or 3 slits on top so steam can escape.
• Sprinkle the calzoni with the grated parmesan cheese.
• Bake the calzoni in the preheated oven for 15-20 minutes or until golden brown. Let them rest for 10-15 minutes before serving.
• Serve with warm pizza sauce on the side, for dipping.

HAM, CHEDDAR AND PARMESAN CALZONES

Steps:

• Heat oven to 375°F.
• Unroll crescent dough. Separate into 4 rectangles; place on lightly floured surface. Press perforations together to seal. Use rolling pin to roll out each rectangle to 7x5-inch rectangle.
• Arrange 3 ham slices on each dough rectangle, leaving 1/2-inch border around all sides of dough. Mix cheddar and dressing; spread onto ham. Fold each rectangle in half; seal edges with fork. Sprinkle with Parmesan. Place on baking sheet.
• Bake 12 min. or until golden brown. Cool 5 min. before serving.

CHEESY CALZONES WITH HAM AND GENOA SALAMI

Steps:

• Preheat the oven to 500 degrees F and place a pizza stone in the bottom of the oven. (Alternatively, lightly oil 2 baking sheets. Set aside.)
• Place the 4 portions of dough on a lightly floured surface. Divide the ham and salami evenly among 1 side of each of the dough circles. Top each calzone with 6 tablespoons of the ricotta cheese and divide the mozzarella cubes, grated Parmesan and basil evenly among the calzones over the ricotta. Sprinkle each calzone with 1/8 teaspoon of salt and 1/8 teaspoon of crushed red pepper. Fold the untopped half of dough over the filling, rolling the top edge underneath the bottom and pressing edges together with your fingertips to seal, crimping as you go along. Cut several small slits in the top of each calzone and transfer calzones to a pizza peel, in batches if necessary, using cornmeal to help facilitate moving the dough. Transfer the calzones to the preheated baking stone in the preheated oven and cook for 10 to 12 minutes, or until golden brown and dough is cooked through. Remove from the oven with a metal peel or spatula and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

CHEF JOHN'S HAM AND CHEESE CALZONES

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.

SHEET PAN CALZONE RECIPE BY TASTY

Steps:

• Grease a baking sheet with nonstick spray and lay out half of the pizza dough on the pan, stretching it to make sure the dough reaches the edges.
• Pour the marinara sauce over the dough and spread evenly with a spoon, leaving about an inch (2 cm) at the edges.
• Top evenly with the mozzarella.
• On the first vertical quarter of the pan, sprinkle the cheddar and Parmesan.
• On the second quarter, add the pepperoni and sausage.
• In the third quarter, add the bell peppers, mushrooms, and olives.
• On the last quarter, add the ham and pineapple.
• Preheat the oven to 350°F (180°C).
• Place the remaining dough over the topped pizza. Fold the bottom edge of dough over the top edge and pinch to seal the edges.
• Brush the top with olive oil and sprinkle with salt.
• Use a paring knife to cut 2 vents on top of the pizza.
• Bake for 40 minutes, or until golden brown.
• Slice and serve.
• Enjoy!