Ham and Cheese Calzone: The Ultimate Recipe and Baking Guide

Savory Breakfast Rolls: the ultimate way to kickstart your morning! Imagine waking up to the irresistible aroma of freshly baked rolls, not sweet and sugary, but bursting with savory flavors that will tantalize your taste buds. Forget the same old boring breakfast routine; these rolls are a game-changer.

While the exact origins of savory breakfast rolls are difficult to pinpoint, the concept of incorporating savory elements into baked goods has been around for centuries. Think of the humble bagel, or the various types of savory breads found across Europe. These savory breakfast rolls build upon that tradition, offering a complete and satisfying meal in a convenient, hand-held package.

What makes these rolls so beloved? It’s the perfect combination of textures and tastes. The soft, pillowy dough gives way to a flavorful filling, often featuring ingredients like cheese, ham, spinach, and herbs. They’re incredibly versatile, allowing you to customize the filling to your liking. Plus, they’re easy to make ahead of time, making them perfect for busy weekday mornings or weekend brunch gatherings. Get ready to experience a breakfast that’s both delicious and satisfying!

this Recipe

Ingredients:

• For the Dough:
• 3 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon salt
• 1 ¼ cups warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• For the Filling:
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• Salt and freshly ground black pepper to taste
• 8 ounces cooked ham, thinly sliced
• 8 ounces mozzarella cheese, shredded
• For the Egg Wash:
• 1 large egg
• 1 tablespoon water
• Optional Toppings:
• Sesame seeds
• Poppy seeds
• Dried Italian herbs

Preparing the Dough:

1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in warm water. Let it stand for 5-10 minutes, or until foamy. This step is crucial to ensure your yeast is alive and active, which will give your calzone a light and airy texture. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
2. Combine Dry and Wet Ingredients: Add the olive oil and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. I like to use my hands for this part – it gives me a better feel for the dough’s consistency.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time. Kneading develops the gluten, which is what gives the dough its structure.
4. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. A warm place helps the yeast work its magic. I often put mine in a slightly warmed oven (turned off, of course!).
5. Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. This helps to redistribute the yeast and prevents large air pockets from forming in your calzone.

Preparing the Filling:

1. Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Combine Ricotta Mixture: In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped parsley, and lightly beaten egg. Season with salt and freshly ground black pepper to taste. The ricotta mixture adds a creamy and flavorful base to the filling.
3. Cool the Onion Mixture: Remove the onion and garlic mixture from the heat and let it cool slightly before adding it to the ricotta mixture. Adding hot ingredients can cook the egg in the ricotta mixture, which we don’t want.
4. Combine All Filling Ingredients: Add the cooled onion and garlic mixture to the ricotta mixture and stir to combine. This ensures that all the flavors are evenly distributed throughout the filling.

Assembling the Calzones:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Parchment paper prevents the calzones from sticking and makes cleanup a breeze.
2. Divide the Dough: Divide the dough in half (or into four equal portions for smaller calzones). On a lightly floured surface, roll out each portion into a 10-12 inch circle (or smaller circles if you divided into four). The thinner you roll the dough, the crispier the crust will be.
3. Layer the Filling: Spread half of the ricotta mixture over one half of each dough circle, leaving a 1-inch border. Top with half of the sliced ham and half of the shredded mozzarella cheese. Be careful not to overfill the calzones, as this can make them difficult to seal.
4. Fold and Seal: Fold the other half of the dough over the filling to form a half-moon shape. Pinch the edges together tightly to seal. You can also crimp the edges with a fork for a decorative touch and to ensure a good seal.
5. Egg Wash: In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the calzones with the egg wash. This will give them a beautiful golden-brown color.
6. Optional Toppings: Sprinkle the tops of the calzones with sesame seeds, poppy seeds, or dried Italian herbs, if desired. These toppings add flavor and visual appeal.
7. Vent the Calzones: Cut a few slits in the top of each calzone to allow steam to escape during baking. This prevents the calzones from bursting.

Baking the Calzones:

1. Bake: Place the calzones on the prepared baking sheet and bake for 20-25 minutes, or until golden brown and the filling is heated through. The baking time may vary depending on your oven, so keep an eye on them.
2. Cool Slightly: Let the calzones cool slightly on the baking sheet before serving. This allows the filling to set a bit and prevents you from burning your mouth.
3. Serve: Serve warm and enjoy! These calzones are delicious on their own or with a side of marinara sauce for dipping.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese in the filling. Provolone, fontina, or even a little bit of goat cheese would be delicious additions.
• Meat Variations: Instead of ham, try using pepperoni, salami, or cooked Italian sausage. You could even add some cooked chicken or ground beef.
• Vegetarian Option: For a vegetarian calzone, omit the ham and add some sautéed vegetables like mushrooms, bell peppers, spinach, or zucchini.
• Spicy Kick: Add a pinch of red pepper flakes to the ricotta mixture for a little bit of heat.
• Make Ahead: You can prepare the dough and filling ahead of time. Store the dough in the refrigerator for up to 24 hours. Store the filling in the refrigerator for up to 2 days. When you’re ready to assemble the calzones, let the dough come to room temperature for about 30 minutes before rolling it out.
• Freezing Instructions: You can also freeze the assembled calzones before baking. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When you’re ready to bake them, bake them directly from frozen, adding about 5-10 minutes to the baking time.

Enjoy your homemade Ham and Cheese Calzones! I hope you find this recipe easy to follow and that your calzones turn out perfectly. Happy baking!

Conclusion:

This Ham and Cheese Calzone recipe is more than just a meal; it’s an experience! From the satisfyingly crisp crust to the gooey, savory filling, every bite is a testament to simple ingredients transformed into something truly special. I genuinely believe this is a must-try recipe for anyone looking for a comforting, crowd-pleasing dish that’s surprisingly easy to make at home.

But why is it a must-try? Well, beyond the deliciousness, it’s incredibly versatile. It’s perfect for a quick weeknight dinner, a fun weekend lunch, or even a portable snack for picnics and road trips. Plus, it’s a fantastic way to use up leftover ham from a holiday feast! The beauty of a calzone lies in its adaptability – you can easily customize the filling to suit your own tastes and preferences.

Speaking of customization, let’s talk serving suggestions and variations! I love serving these calzones with a side of warm marinara sauce for dipping. The acidity of the tomatoes cuts through the richness of the cheese and ham perfectly. A simple green salad with a light vinaigrette also makes a wonderful accompaniment, adding a touch of freshness to the meal.

And the variations are endless! Feeling adventurous? Try adding some sautéed mushrooms and onions to the filling for an earthy flavor. Or, if you’re a fan of spice, a pinch of red pepper flakes or a drizzle of hot sauce will kick things up a notch. For a vegetarian option, swap the ham for roasted vegetables like zucchini, bell peppers, and eggplant. You could even add some ricotta cheese for extra creaminess. Don’t be afraid to experiment and create your own signature calzone!

Another great variation is to use different types of cheese. While mozzarella is a classic choice, provolone, fontina, or even a blend of Italian cheeses would work beautifully. You could also add a sprinkle of Parmesan cheese to the crust before baking for extra flavor and texture.

I’ve found that pre-making the dough ahead of time is a real time-saver, especially on busy weeknights. You can prepare the dough in the morning or even the night before and store it in the refrigerator until you’re ready to use it. Just be sure to let it come to room temperature before rolling it out.

I truly hope you’ll give this Ham and Cheese Calzone recipe a try. It’s a dish that’s sure to become a family favorite, and I’m confident that you’ll enjoy making it as much as you’ll enjoy eating it. It’s a simple recipe that delivers big flavor and satisfaction.

Once you’ve tried it, I’d love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments in the comments section below. I’m always eager to see how you’ve made the recipe your own. Happy cooking, and bon appétit! I can’t wait to hear all about your calzone creations! Remember, cooking should be fun and enjoyable, so relax, experiment, and most importantly, have a delicious time!