Ingredients
-
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 (Optional)
Directions
-
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.
Chef John
Nutrition Facts (per serving)
895 | Calories |
35g | Fat |
100g | Carbs |
41g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 895 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 11g | 57% |
Cholesterol 116mg | 39% |
Sodium 3340mg | 145% |
Total Carbohydrate 100g | 36% |
Dietary Fiber 6g | 20% |
Total Sugars 20g | |
Protein 41g | 82% |
Vitamin C 20mg | 23% |
Calcium 274mg | 21% |
Iron 6mg | 34% |
Potassium 603mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.