RecipesMagazine
×

Ricotta and Ham Calzone

5
4
3
2
1
Ricotta and Ham Calzone

Ricotta and Ham Calzone

Ricottan and Ham Calzone requires approximately 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains around 26g of protein, 50g of fat, and a total of 564 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up eggs, pecorino cheese, ricotta cheese, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

1
I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores.
Ingredients you will need
BreadBread
2
Preheat the oven to 400 degrees F.
Equipment you will use
OvenOven
3
Prepare the bread dough as directed, cutting the dough into 2 pieces.
Ingredients you will need
DoughDough
4
In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.
Ingredients you will need
MozzarellaMozzarella
ProsciuttoProsciutto
PecorinoPecorino
Ricotta CheeseRicotta Cheese
EggEgg
Equipment you will use
Wooden SpoonWooden Spoon
Mixing BowlMixing Bowl
5
Using a lightly floured rolling pin, roll the dough out into 2 rounds.
Ingredients you will need
DoughDough
RollRoll
Equipment you will use
Rolling PinRolling Pin
6
Coat the pizza paddle with the sea salt.
Ingredients you will need
Sea SaltSea Salt
7
Place 1 dough round on the paddle spread with coarse sea salt.
Ingredients you will need
Coarse Sea SaltCoarse Sea Salt
SpreadSpread
DoughDough
8
Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
DoughDough
9
In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.
Ingredients you will need
EggEgg
Equipment you will use
Pastry BrushPastry Brush
BowlBowl
10
Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes.
Ingredients you will need
DoughDough
Equipment you will use
OvenOven
11
Cut into 4 pieces and serve immediately.
1
1/4 cup light red wine or white wine
Ingredients you will need
White WineWhite Wine
Red WineRed Wine
2
3/4 cup warm water
Ingredients you will need
WaterWater
3
1 package yeast
Ingredients you will need
YeastYeast
4
1 tablespoon honey
Ingredients you will need
HoneyHoney
5
1 teaspoon kosher salt
Ingredients you will need
Kosher SaltKosher Salt
6
1 tablespoon extra-virgin olive oil
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
7
3 cups all-purpose flour
Ingredients you will need
All Purpose FlourAll Purpose Flour
8
Combine the wine, water, and yeast in a large bowl and stir until dissolved.
Ingredients you will need
WaterWater
YeastYeast
WineWine
Equipment you will use
BowlBowl
9
Add the honey, salt, and the olive oil and mix thoroughly.
Ingredients you will need
Olive OilOlive Oil
HoneyHoney
SaltSalt
10
Add 1 cup of the flour and mix with a wooden spoon to make a loose batter.
Ingredients you will need
All Purpose FlourAll Purpose Flour
Equipment you will use
Wooden SpoonWooden Spoon
11
Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
Ingredients you will need
All Purpose FlourAll Purpose Flour
12
Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough.
Ingredients you will need
DoughDough
13
Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
Ingredients you will need
DoughDough
Equipment you will use
BowlBowl
14
After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
Ingredients you will need
DoughDough

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.
Antinori Badia a Passignano Chianti Classico Gran Selezione
Antinori Badia a Passignano Chianti Classico Gran Selezione
An intense ruby red in color, the wine shows aromas both of fruit and the typical sensations of oak, which fuse harmonically and offer as well balsamic and graphite notes on the nose. The palate is rich, with supple and balanced tannins along with the vibrant freshness typical of Sangiovese. The finish and aftertaste are of notable persistence and repeat the notes of berry fruit first felt on the nose.
DifficultyHard
Ready In45 m.
Servings4
Health Score5
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
Related recipes
Bean, Kale and Egg Stew
Cranburgers with Sweet Potato Fries
Eggs Florentine
Brunch Pizza
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok