Classic Ham and Ricotta Calzone

palatablepastime

8 years ago

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

Servings: 4
Time: 2hr 30mins
Difficulty: moderate
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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.