HAM 'N CHEESE CALZONES RECIPE
Use refrigerated pizza crust to make this awesome Ham 'n Cheese Calzones Recipe a breeze to make. This calzones recipes will make you look like a genius.
Provided by My Food and Family
Categories Bread
Time 27m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Unroll pizza dough onto lightly floured surface; press into 18x12-inch rectangle. Cut into 6 rectangles.
- Top with ham to within 1/2 inch of edges, cutting ham slices as necessary to form even layer. Combine cheese and dressing; spread over ham. Top with tomatoes.
- Fold dough rectangles crosswise in half; seal edges with fork. Place on baking sheet sprayed with cooking spray.
- Bake 15 to 17 min. or until golden brown.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 830 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 6 g, Protein 13 g
HAM AND CHEESE CALZONES
This sort of inside-out pizza is something I concocted one evening when I had leftover baked ham and needed to fix something quick and simple. My husband loved it-so did all his friends when he took some to work for lunch. -Shelby Marino, Neptune Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 calzones ( 7 servings each).
Number Of Ingredients 8
Steps:
- Unroll one pizza crust onto a greased baking sheet; shape into a 14x11-in. rectangle. Spread half of the ricotta cheese lengthwise on half of the dough to within 1 in. of the edges. , Sprinkle with half of the pepperoni, ham and mozzarella cheese. Fold dough over filling; press edges firmly to seal. Repeat with remaining crust and filling ingredients. , Bake at 400° for 20-25 minutes or until golden brown. Sprinkle with Parmesan cheese and basil if desired. Cut into slices. Serve with spaghetti sauce.
Nutrition Facts : Calories 341 calories, Fat 20g fat (9g saturated fat), Cholesterol 65mg cholesterol, Sodium 1087mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 21g protein.
HAM 'N CHEESE CALZONES
I received a booklet from Kraft Foods today which is called "food & family" and this is one of the recipes in it that I am posting here to try at a later date.
Provided by senseicheryl
Categories Ham
Time 26m
Yield 4 calzones, 49 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Unroll pizza dough on lightly floured surface. Pat out dough to form 16 x 12-inch rectangle. Cut into quarters.
- Top dough with ham to within 1/2 inch of sides. Mix cheese and dressing; spread on ham. Top with tomatoes. Fold each rectangle in half; seal edges with fork. Put on baking sheet sprayed with cooking spray.
- Bake 16 to 18 minutes or until golden brown.
- Make ahead: prepare calzones up to 8 hours in advance. Wrap baking sheet with plastic wrap and store in refrigerator. When ready to eat, unwrap and bake one or more as directed.
- Healthy Living Tip: Save 50 calores and 7 grams of fat per serving by preparing with Kraft 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese and Kraft Light Ranch Reduced Fat Dressing.
Nutrition Facts : Calories 15.1, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.4, Sodium 24.2, Carbohydrate 0.2, Sugar 0.1, Protein 0.6
CHEF JOHN'S HAM AND CHEESE CALZONES
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
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
HAM AND CHEESE CALZONES
Make and share this Ham and Cheese Calzones recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 35m
Yield 2 calzones, 14 serving(s)
Number Of Ingredients 8
Steps:
- Unroll one pizza crust on a greased baking sheet; roll out into a 14-inch by 11-inch rectangle.
- Spread half of ricotta lengthwise on half of the dough to within 1 inche of the wedges.
- Sprinkle with half of the pepperoni, ham and mozzarella.
- Fold dough over filling; press edges firmly to seal.
- Repeat with remaining crust and filling ingredients.
- Bake at 400 degrees for 20-25 minutes or until golden brown.
- Sprinkle with Parmesan and basil, if desired.
- Cut into slices.
- Serve with spaghetti sauce.
Nutrition Facts : Calories 202.8, Fat 14.1, SaturatedFat 7.3, Cholesterol 57.3, Sodium 369.9, Carbohydrate 1.8, Fiber 0.1, Sugar 0.5, Protein 16.6
CHEESY CALZONES WITH HAM AND GENOA SALAMI
Steps:
- Preheat the oven to 500 degrees F and place a pizza stone in the bottom of the oven. (Alternatively, lightly oil 2 baking sheets. Set aside.)
- Place the 4 portions of dough on a lightly floured surface. Divide the ham and salami evenly among 1 side of each of the dough circles. Top each calzone with 6 tablespoons of the ricotta cheese and divide the mozzarella cubes, grated Parmesan and basil evenly among the calzones over the ricotta. Sprinkle each calzone with 1/8 teaspoon of salt and 1/8 teaspoon of crushed red pepper. Fold the untopped half of dough over the filling, rolling the top edge underneath the bottom and pressing edges together with your fingertips to seal, crimping as you go along. Cut several small slits in the top of each calzone and transfer calzones to a pizza peel, in batches if necessary, using cornmeal to help facilitate moving the dough. Transfer the calzones to the preheated baking stone in the preheated oven and cook for 10 to 12 minutes, or until golden brown and dough is cooked through. Remove from the oven with a metal peel or spatula and serve immediately.
- In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
- Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
- Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
HAM AND CHEESE CALZONES
Pair a dynamic sandwich duo together in a whole new way with these Ham and Cheese Calzones. Ham and cheese are together again and they've brought frozen peas and roasted red pepper along for the ride. These Ham and Cheese Calzones are made with from-scratch Parmesan pizza dough.
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450ºF.
- Divide dough into 4 pieces; roll out each piece on lightly surface to 6-inch round.
- Top each dough round with cheese, ham, peppers and peas. Fold in half; seal edges with fork. Place on baking sheet sprayed with cooking spray; brush with oil.
- Bake 20 to 25 min. or until golden brown.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 620 mg, Carbohydrate 33 g, Fiber 3 g, Sugar 1 g, Protein 18 g
HAM AND CHEESE CALZONES
Number Of Ingredients 8
Steps:
- Unroll one pizza crust, stretching gently to make a 14-in. x 11-in. rectangle. Spread half of the ricotta on half of the dough lengthwise, to within 1 in. of the edges. Sprinkle with half of the pepperoni, ham and mozzarella. Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a greased baking sheet. Repeat with remaining crust and filling ingredients. Bake at 400° for 20-25 minutes or until golden brown. Sprinkle with Parmesan and basil if desired. Slice into serving-size pieces. Serve with spaghetti sauce.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
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