This classic calzone is a folded pizza turnover filled with prosciutto, mozzarella, and ricotta cheeses.
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.
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
Ingredients:
- 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
Method:
- Let dough sit in bowl at room temperature for about two hours to relax.
- Preheat oven to 450°F. with baking stone placed on rack on the lower level of the oven.
- Mix ricotta with 2 tablespoons of beaten egg, reserving the rest of the egg for brushing dough later.
- Add Italian seasoning to the ricotta along with salt, pepper, garlic, and Parmesan cheese.
- Roll out four ounces of dough into a thin circle on a piece of parchment paper.
- Top with one third cup of ricotta mixture, 2 ounces prosciutto ham, and 1/4 cup mozzarella cheese.
- Fold dough and pinch seams tightly closed.
- Brush top of calzone lightly with beaten egg.
- 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.
- Serve calzone with pizza sauce for dipping.
From the kitchen of palatablepastime.com
#BakingBloggers
Calzone
- 100% Whole Wheat Veggie Calzone by Sneha’s Recipe
- All Mixed Up Calzone by Sid’s Sea Palm Cooking
- Calzoni Quattro Stagioni by Culinary Adventures with Camilla
- Classic Ham and Ricotta Calzone by Palatable Pastime
- Ham and Cheddar Pretzel Calzones by Cookaholic Wife
- Loaded Vegetable Calzone by Hardly A Goddess
- Spicy Beef Curry Calzones by Food Lust People Love
- Spinach, Ricotta, and Three-Meat Calzone by Karen’s Kitchen Stories
- Toddler Friendly Calzones by A Day in the Life on the Farm
These sound wonderful Sue. Thanks for starting this group. Looking forward to your “chopped” episodes.
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.
Don’t mess with a classic, right?!? These look good, Sue. Thanks for hosting.
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.
These sound delicious! Thanks for “forcing” me to try new things (new to me) via this group. Love it.
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”