Ham And Cheese Calzones Food

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 RECIPE

Steps:

• Thaw your dough
• Mix cottage cheese with Italian Seasoning and garlic powder
• Split each dough ball in to two pieces
• Flour your surface
• Roll each ball in a rectangle approx 10 x 8
• Spread 1/2 cup cottage cheese lengthwise on 1/2 of dough
• Top with three slices of ham
• Top with three slices of mozzarella cheese
• Top with 3 more slices of ham
• Fold dough over and seal edges.
• Brush with melted butter
• Sprinkle with Parmesan cheese and any additional spices.
• Bake at 400 Degrees for 12 to 15 minutes or until golden brown
• Enjoy!

HAM AND CHEESE CALZONES

Steps:

• Preheat oven to 400 degree F. Line a baking sheet with foil; lightly grease foil. Unroll pizza dough. On a lightly floured surface, roll or pat dough into a 15x10-inch rectangle. Cut dough in half crosswise and lengthwise to make 4 rectangles. Spread mustard over rectangles. Divide half of the cheese among rectangles, placing cheese on half of each rectangle and cutting or tearing to fit as necessary. Top with ham and sprinkle with caraway seeds. Top with remaining cheese. Brush edges with water. For each calzone, fold dough over filling to opposite edge, stretching slightly if necessary. Seal edges with the tines of a fork.
• Place calzones on the prepared baking sheet. Prick tops to allow steam to escape. Bake in preheated oven about 15 minutes or until golden. Let stand for 5 minutes before serving. Makes 4 servings.

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.

CHEESY HAM AND BROCCOLI CALZONE

Steps:

• In the bowl of a stand mixer, add the warm water and yeast. Let stand for 5 minutes. After 5 minutes, whisk in the olive oil.
• Meanwhile, combine sugar, salt, whole wheat, and 2 cups of all-purpose flour in a bowl. Reserve the remaining 1 cup all-purpose in a separate bowl. Add the flour mixture to the water 1 cup at a time while mixing with the stand mixer's dough hook until a soft dough is formed.
• If dough is still sticky, add the reserved flour 1/4 cup at a time (while still mixing) until desired consistency is reached. Dough should be soft and moist, but not sticky.
• Dough does not need to rise, but keep it covered while you mix up the filling.
• Preheat oven to 500 degrees F.
• Prepare the ham, broccoli, cheese, and green onion. Stir together in a medium-large bowl. Set aside.
• In a small saucepan, melt the butter over medium heat. Whisk in the flour until it has absorbed the butter. Slowly add the milk, whisking vigorously as you pour, until the sauce is thick and smooth. Add the bouillon and stir until dissolved. Season with pepper and, if desired, salt. Stir in the sour cream. Add the sauce into the ham mixture and stir to combine.
• Divide dough into 8 equal portions and roll them into balls. It helps if you have a kitchen scale.
• Roll each ball into an 8-inch circle on a lightly floured surface. Top each circle with approximately 1/2 cup of the filling mixture. Pull edge of lower crust over top to form a half-circle. Press the layers together to seal.
• Lower the oven temperature to 400 degrees. Transfer calzones to a greased baking sheet or a parchment-lined pizza stone. If desired, brush with olive oil or an egg wash (1 egg + 1 tablespoon water, beaten).
• Bake at 400 degrees F for 10-20 minutes, until browned and puffy.
• Transfer to cooling rack to keep bottom crust crisp to sit until cool enough to handle.

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 AND CHEESE CALZONES

Steps:

• Heat oven to 450ºF.
• Divide dough into 4 pieces; roll out each piece on lightly surface to 6-inch round.
• Top each dough round with cheese, ham, peppers and peas. Fold in half; seal edges with fork. Place on baking sheet sprayed with cooking spray; brush with oil.
• Bake 20 to 25 min. or until golden brown.

HAM AND CHEESE CALZONES

Steps:

• Preheat oven to 450 Degrees F

HAM AND CHEESE CALZONES

Steps:

• Preheat oven to 500 °F. Line a baking tray with parchment paper.
• Divide the dough into 4 equal sections and roll each into a ball. Dust a work surface with flour and roll each of the dough balls out into a circle around 1/4 inch thick.
• Lay 2 slices of prosciutto on one side of each disc of dough, leaving a border around the edge.
• Divide the ricotta cheese between the discs, spooning it over the prosciutto.
• Sprinkle the filling with the cayenne and seasoning.
• Add the chopped ham and mozzarella on top of the filling, and drizzle each pile of filling with a little olive oil.
• Dampen the edges of the calzone and then fold the half of the dough without any filling on it over the top of the filling, pressing the edges together. Turn the edges up a little (like crimping) so that the calzone are completely sealed.
• Sprinkle the cornmeal over the parchment paper on the baking tray and lay the calzones on top. Use the tip of a knife to slice a couple of slits in the top of each calzone (this will allow the steam to escape).
• Crack the egg into a small bowl, add a little water and whisk together. Use a pastry brush to brush the calzone all over with the egg wash.
• Sprinkle the Parmesan cheese over the calzone. Make sure there is no cornmeal or parmesan around the calzone on the tray as it will burn during baking.
• Bake for 10 minutes until golden brown all over.
• Place a pan over a low heat and gently heat the marinara sauce.
• Leave the calzone to cool for 15 minutes. Serve with a bowl of the marinara sauce to dip the calzone in.

HAM AND CHEESE CALZONE

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs and add milk. Cook them in a greased skillet over medium heat, stirring to scramble until they are cooked.
• You can either use a rolling pin or your fingers to flatten rolls into flat disks. I rolled mine out to about 5-6 inches in diameter.
• Evenly divide eggs and spoon them over half of each piece of dough.
• Evenly divide diced ham and grated cheese and place over eggs.
• Fold half of the dough over the fillings and press to seal. Use your fingers or a fork to crimp.
• Place on baking sheet either greased with nonstick spray or lined with parchment paper. Brush tops of calzones with beaten egg white. Sprinkle with parsley flakes, sea salt, parmesan cheese, or sesame seeds. You can get creative here and use whatever you like!
• Bake calzones for 15 minutes.
• Serve immediately or see notes below for freezing.

HAM & CHEESE CALZONES

Steps:

• To begin, preheat your oven to 400 degrees. Divide your dough into 6 portions. Roll a portion out into an 8 inch disk.
• Place ⅓ cup of ham, and ¼ c shredded cheese, and some diced broccoli (optional) in the center of the disk.
• Fold one side over, leaving ½ inch of the bottom edge of dough sticking out.
• Fold the bottom layer up and over the top edge, and press together to seal. Repeat with the remaining portions of dough, making 6 calzones.
• Beat the egg and water together until frothy. Brush the tops of the calzones with the egg wash. Sprinkle a little extra cheese on top. Bake for 20-25 minutes or until golden.
• Enjoy!

HAM 'N CHEESE CALZONES

Steps:

• Preheat oven to 400 degrees. Unroll pizza dough on lightly floured surface. Pat out dough to form 16 x 12-inch rectangle. Cut into quarters.
• Top dough with ham to within 1/2 inch of sides. Mix cheese and dressing; spread on ham. Top with tomatoes. Fold each rectangle in half; seal edges with fork. Put on baking sheet sprayed with cooking spray.
• Bake 16 to 18 minutes or until golden brown.
• Make ahead: prepare calzones up to 8 hours in advance. Wrap baking sheet with plastic wrap and store in refrigerator. When ready to eat, unwrap and bake one or more as directed.
• Healthy Living Tip: Save 50 calores and 7 grams of fat per serving by preparing with Kraft 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese and Kraft Light Ranch Reduced Fat Dressing.

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.

CALZONE

Steps:

• In the bowl of a stand mixer, dissolve the yeast in ½ cup (100 ml) of lukewarm water (taken from the 3 cups / 700 ml).
• Leave to rest for 15 minutes.
• Add the olive oil and the flour, and mix, gradually adding the water, until you obtain a smooth and elastic dough.
• Finally, add the salt, and knead for 3 minutes.
• Cover the dough, and let it rise at room temperature for 2 hours, when it should double in size.
• Knock back the dough on a floured work surface, and divide it into 8 equal pieces, about 4 oz (125 g) each, and roll out.
• In a bowl, mix the ricotta, salami or ham, and a little pepper. Add the egg yolks and the Pecorino Romano, then the mozzarella and the Scamorza.
• Mix to obtain a somewhat firm, homogeneous cream. Set aside.
• On a floured work surface, thinly roll out a piece of dough into a disc like a pizza.
• Spread 2 tablespoons of passata in the center, and then spread ⅛ of the filling, leaving about ½ inch (1 cm) around the edges.
• Fold the disc into a half-moon shape, then starting from the center and working toward the ends, seal it well by firmly pressing the edges together.
• Fold the edges inward, and press down again.
• Repeat with the rest of the dough, the passata, and the filling.
• Place the calzoni onto 4 baking sheets lined with parchment paper (2 calzoni per sheet).
• Brush the surface of each calzone with passata.
• Place in a warm place for another 20 minutes to rise again.
• Meanwhile, preheat the oven to 440 F (225˚C).
• Drizzle olive oil on each calzone, and place one baking sheet of calzoni toward the bottom of the oven.
• Bake for 15 to 20 minutes.
• The calzoni should swell a little, turn a little brown, and their surface should dry a little.
• To check if the calzone is fully baked, check the underside: the dough must be golden and not white.
• Remove the calzoni from the oven, and bake the rest, two at a time.
• Eat hot or warm.

HAM & CHEESE MINI CALZONE RECIPE

Steps:

• Add the water to a bowl and stir in the yeast, honey, salt, and olive oil.
• To a clean work surface pile the flour and make a well in the center.
• Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid - don't let the dough get too sticky!
• Knead the dough for 5 minutes until smooth.
• Lightly oil a bowl with a little olive oil and transfer the dough to the bowl.
• Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.
• Punch down the dough and place it in a lightly-floured surface.
• Divide the dough into 12 balls. Cover and allow to rest for 20 minutes.
• Preheat oven to 325 degrees F and cover a large baking sheet with parchment paper.
• Once the dough balls have rested, working on a floured surface, roll out one dough ball to a 4 1/2-inch round (about 1/8-inch thick).
• Place half a teaspoon of sauce in the center and add 1 teaspoon cheese and a slice of ham, leaving a border.
• Fold the dough in half over the filling and press to seal using your fingers or a fork.
• Place on the parchment lined baking sheet and continue with the rest.
• Before baking, brush the pastry with milk and brush marinara sauce onto the centers. Bake for 15 minutes until golden brown.
• Remove from oven and let cool for 5 to 10 minutes before serving, or until they're cool enough to handle. Serve warm with extra marinara for dipping.

HAM AND CHEESE CALZONE

Steps:

• DIRECTIONS Defrost bread dough in large bowl, covered with a towel, until dough rises. Punch down; let rise for another hour. Preheat oven 350° F. Roll out dough on floured surface until it forms a rectangle. Layer ham and cheese. Roll up jelly-roll style. Pinch ends and top to seal. Place in ungreased jelly-roll pan. Bake for 30 to 45 minutes or until lightly browned and dough is cooked through. Cool slightly and slice.

HAM AND CHEESE CALZONE

Steps:

• For the dough: sprinkle the yeast over the flour. Add 200 ml lukewarm water and the other dough ingredients and knead to a smooth dough with the dough hook of the electric mixer; you may need to add more water if the dough looks dry or more flour if wet.
• For the filling: heat the oil in a large saucepan. Fry the onions and garlic until soft. Add the tomatoes, season with salt, freshly ground pepper, cayenne pepper and tomato puree and simmer for about 20 minutes, uncovered, stirring occasionally.
• Place the peas in a sieve, rinse with warm water and allow to drain.
• Preheat the oven to 425°F.
• Knead the dough once more on a lightly floured surface. Divide into 4 portions and roll each to a circle of approx. 9". Place some of the tomato sauce, cheese, ham, basil and a few peas on each circle. Fold in half and press the edges firmly.
• Place the calzone on a baking sheet lined with greaseproof paper and bake for approx. 30 - 40 minutes until golden and cooked through.

HAM AND CHEESE CALZONES

Steps:

• Unroll one pizza crust on a greased baking sheet; roll out into a 14-inch by 11-inch rectangle.
• Spread half of ricotta lengthwise on half of the dough to within 1 inche of the wedges.
• Sprinkle with half of the pepperoni, ham and mozzarella.
• Fold dough over filling; press edges firmly to seal.
• Repeat with remaining crust and filling ingredients.
• Bake at 400 degrees for 20-25 minutes or until golden brown.
• Sprinkle with Parmesan and basil, if desired.
• Cut into slices.
• Serve with spaghetti sauce.

HAM AND CHEESE CALZONE (KETO + LOW CARB)

Steps:

• Preheat the oven to 350 degrees F.
• In a large microwave safe bowl combine the mozzarella cheese and cream cheese. Heat in 30 second increments until cheese is completely melted.
• Stir the cheese so they are combined.
• In a second smaller bowl combine the almond flour and baking powder. Mix the almond flour with the the melted cheeses.
• When the almond flour and cheese are nearly combined add in a beaten egg white and stir well.
• Using your hands, work the dough to make sure the egg white is completely worked into the dough (no streaks of egg whites visible) If the dough seems too wet just add 1 tablespoon of almond flour at a time until it feels right.
• Lay the dough on a silicone baking sheet. Place a second silicone baking sheet on top and spread the dough into a thin rectangle.
• Cut the rectangle into four sections. Place the cheese and ham in the triangle and fold the other section of dough over. Press the seams together.
• Brush each calzone with the remaining egg white and sprinkle with seasoning.
• Bake the calzones 22-25 minutes until the crust has turned golden brown.

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.