Double Cheese And Prosciutto Calzone Recipes

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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

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

DOUBLE-CHEESE AND PROSCIUTTO CALZONE



Double-Cheese and Prosciutto Calzone image

Categories     Bake     Kid-Friendly     Quick & Easy     Goat Cheese     Mozzarella     Winter     Prosciutto     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

2 cups grated mozzarella cheese (about 8 ounces)
3 1/2 ounces soft fresh goat cheese, crumbled
2 ounces prosciutto slices, chopped
2 1/2 teaspoons chopped fresh thyme
1 garlic clove, pressed
1 13.8-ounce tube refrigerated pizza dough
Extra-virgin olive oil

Steps:

  • Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.

PROSCUITTO AND RICOTTA CALZONE



Proscuitto and Ricotta Calzone image

Provided by Food Network

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1 teaspoon salt
2/3 cup warm tap water (110 degrees)
2 1/2 teaspoons (1 envelope) active dry yeast
2 tablespoons olive oil
1 cup whole milk or part-skim ricotta
Freshly ground pepper
2 tablespoons chopped fresh parsley or basil
1 tablespoon finely grated Parmesan
3/4 cup coarsely grated mozzarella
2 ounces thinly sliced and shredded prosciutto, or skinned and diced dried sausage, or a combination
1 (12-inch) round pizza pan, cookie sheet, or jelly-roll pan, oiled

Steps:

  • For dough: Stir together flour and salt in 2 quart mixing bowl. Make a well in center. In separate bowl, whisk together water and yeast, then 1 tablespoon of the oil. Stir the liquid mixture into the well in the flour and stir with a rubber spatula to form a soft, sticky dough. Turn the dough out onto a floured work surface. Knead gently. If it is very sticky, scrape it off the surface with a spatula or plastic scraper. Do not add more flour or it will produce a tough dough. Knead for about 5 minutes, until dough is smooth and only slightly sticky. Rinse and dry the mixing bowl and spread remaining tablespoon of oil all around the inside. Form dough into a ball and place back in greased bowl, turning so that the top surface of the dough gets oiled. Cover bowl with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
  • For filling: Place ricotta in mixing bowl and stir in other ingredients, in the order listed. Taste mixture, and if it seems excessively bland, stir in a few pinches of salt, but not too much. Remember, the sausage or prosciutto is salty. Set a rack in middle of oven and preheat to 450 degrees F. To shape calzone, generously flour work surface and scrape the risen dough from the bowl, in one piece, onto the work surface. Fold dough over on itself from the outside edge in, all around, shaping it into an even ball. Cover dough with a towel and let rest on work surface for 5 minutes. Flour dough and press it with the palms of your hands to form an even disk. With a rolling pin, roll out dough until it is about 12 inches in diameter and about 1/8-inch thick. Add pinches of flour to the work surface and to the dough as necessary to keep it from sticking to the surface or to the rolling pin. If the dough resists being rolled, cover it with a piece of plastic wrap and allow it to rest for 5 minutes before continuing.
  • Fold the disk loosely in half and transfer it to the pan. Unfold dough and spread the filling over half of it, leaving about 1-inch of uncovered dough around the edges. Brush dough border with water, fold the unfilled dough back over filling, and crimp edges together in overlapping folds to seal. Slash top of the calzone in several places to allow steam to escape during baking. Bake for about 30 minutes, until the dough is baked through and has turned a deep golden color. Serve hot from oven or at room temperature. Wrap any leftover calzone in plastic or foil and refrigerate. Bring to room temperature or rewarm in a 375 degree F. oven for 10 minutes before serving.

DOUBLE-CHEESE AND PROSCIUTTO CALZONE



DOUBLE-CHEESE AND PROSCIUTTO CALZONE image

Categories     Sandwich

Yield 4

Number Of Ingredients 7

2 cups grated mozzarella cheese (about 8 ounces)
3 1/2 ounces soft fresh goat cheese, crumbled
2 ounces prosciutto slices, chopped
2 1/2 teaspoons chopped fresh thyme
1 garlic clove, pressed
1 13.8-ounce tube refrigerated pizza dough
Extra-virgin olive oil

Steps:

  • Position rack in middle of oven; preheat to 425°F. Toss first 5 ingredients in medium bowl. Season with pepper. Unroll dough into rectangle on rimmed baking sheet. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle. Bake until puffed and brown, about 18 minutes. Brush with oil. Transfer to platter and cut into 4 pieces.

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