Classic Ham and Ricotta Calzone #BakingBloggers

This classic calzone is a folded pizza turnover filled with prosciutto, mozzarella, and ricotta cheeses.
Classic Ham and Ricotta Calzone

Classic Ham and Ricotta Calzone

By Sue Lau | Palatable Pastime

This month for #BakingBloggers the theme is about calzone, the classic folded turnover pizza pie. What do you like in yours?

I have had them many ways, but the original way I tried it was the way they made it at Mario’s Villa in Satellite Beach Florida, which included ham, ricotta and mozz. In this version, I have updated that by using  prosciutto, which is probably more authentic.

Classic Ham and Ricotta Calzone

I have a busy week this week, so be sure to check back in- I have recipes going up every day and also some extra recipes will be appearing over and above my usual  that I have been working on that I am playing in a Ready Set Cook  contest at an online cooking community in which I participate. There will be four of those.  It’s sort of like Chopped, albeit with no television cameras and all done online, and not in person.  Stay tuned!

Be sure to scroll down and see the other blogger recipes this month. We have quite the selection!

Classic Ham and Ricotta Calzone

Classic Ham and Ricotta Calzone

  • Servings: 4
  • Difficulty: moderate
  • Print

Classic Ham and Ricotta Calzone

  • 16 ounces prepared  pizza dough
  • 1-1/3 cups ricotta cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon minced garlic
  • 2 tablespoons grated Parmesan cheese
  • 8 ounces thinly slice prosciutto ham
  • 1 cup shredded Mozzarella cheese
  • 2 cups warmed pizza sauce (for dipping)
  • parchment paper
  • baking stone


  1. Let dough sit in bowl at room temperature for about two hours to relax.
  2. Preheat oven to 450°F. with baking stone placed on rack on the lower level of the oven.
  3. Mix ricotta with 2 tablespoons of beaten egg, reserving the rest of the egg for brushing dough later.
  4. Add Italian seasoning to the ricotta along with salt, pepper, garlic, and Parmesan cheese.
  5. Roll out four ounces of dough into  a thin circle on a piece of parchment paper.
  6. Top with one third cup of ricotta mixture, 2 ounces prosciutto ham, and 1/4 cup mozzarella cheese.
  7. Fold dough and pinch seams tightly closed.
  8. Brush top  of calzone lightly with beaten egg.
  9. Slide parchment onto a baking stone or baking pan on  the lower shelf of the oven and bake for about 15 minutes or until golden brown.
  10. Serve calzone with pizza sauce for dipping.

From the kitchen of




Classic Ham and Ricotta Calzone


7 responses

    • I’ve been playing those off and on (when they have them) going back to 2002 at Recipezaar. Originally the idea was a fifteen ingredient list, and must use five plus anything else. Now it has evolved into use at lease one of a main ingredient list, and a limited pantry, which can be equally challenging. But I love the fun and challenge of it. I’ll be pushing these recipes onto the blog this week (I already have a full roster) so they may come later in the day. The “official” reveal comes on Monday, when I get to see what everyone made. And this continues two week later with another round, then a third round.

  1. Pingback: Loaded Vegetable Calzone #BakingBloggers | Hardly A Goddess

    • It was the “original”–we called it a “cheese pill”, but I’d like just about anything, provided there is copious amounts of cheese. This combo was just a trip down memory lane for us, as Mario’s was taken out in a hurricane, as was our old home nearby.
      Like Rose from “Titanic”, it only exists now in our memories.

  2. Thanks Sue for pushing us to try new things and forming this group. These calzones look too yummy. Wish you all the best for new online venture “chopped”

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