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Freshly baked Italian Ham Calzone
Golden folded pizza dough stuffed with melting mozzarella and prosciutto

Italian Ham Calzone

Author: Flavelo
Recipes Main Courses
The calzone is nothing more than the Neapolitan street's practical answer to pizza: a portable, stuffed dough that is easy to eat by hand. This version evokes the classic "prosciutto e funghi" flavour profile, but the emphasis is on the meeting of quality ham and melted cheese. The dough forms a crispy shell on the outside, while inside the flavours of the filling mature in the steam, creating a juicy yet biteable experience.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 740 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Kitchen scales
  • Sieve
  • Large mixing bowl
  • Baking parchment
  • Baking tray
  • Pastry brush
  • Fork

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Sift the flour into a large bowl and mix in the salt. Then sprinkle in the dried yeast.

Tip: If using dried yeast, you can mix it directly into the flour, but it's important it doesn't stay in concentrated contact with the salt for long as it can weaken the yeast's effect.
2 ✓

Pour the lukewarm water and olive oil into the flour. Start combining the dough until it comes away from the side of the bowl.

Tip: Water temperature is key: if too hot, it kills the yeast fungi; if too cold, rising won't start (Enzyme activity).
3 ✓

Turn the dough onto a board and knead for 8-10 minutes until the surface is smooth and elastic. If you press it with your finger, the dough should spring back.

Tip: During kneading, proteins form a network capable of trapping the carbon dioxide produced, making the dough airy (Gluten development).
4 ✓

Lightly oil a bowl, place the dough ball inside, and turn it to coat in oil. Cover and leave to rise in a warm place for 1 hour.

Tip: The oil layer prevents the dough surface from drying out and forming a 'skin', which would hinder growth.
5 ✓

Meanwhile, prepare the sauce: crush the garlic and mix into the tomato sauce along with the oregano.

Tip: If using raw garlic, its flavour will mellow during baking but remain aromatic.
6 ✓

Divide the risen dough into 4 equal parts. Shape into balls, let them rest covered for 10 minutes, then roll them out into round sheets.

Tip: Short resting (relaxation) relaxes the gluten strands, making the dough easier to roll without springing back.
7 ✓

Spread the spiced sauce on the bottom half of the dough circles, leaving 2 cm at the edges. Tear the mozzarella and ham over it, sprinkle with parmesan and fresh basil.

Tip: Less is sometimes more: if there is too much filling, the steam can burst the dough.
8 ✓

Fold the empty dough half over the filled one. Press the edges together with your fingers, then fold back ('crimp') or press down thoroughly with a fork.

Tip: Tight sealing is the most important step to keep the flavours and juices inside.
9 ✓

Place the calzones on a baking tray lined with baking parchment. Brush the tops with beaten egg and cut 1-2 tiny holes in the top for steam to escape.

Tip: The egg caramelises on the surface during baking, giving it an appetising, shiny brown colour (Maillard reaction).
10 ✓

Bake in an oven preheated to 200°C for 20-25 minutes until deep golden brown and crispy.

Tip: Every oven is different, so rely on your eyes, not just the clock.
11 ✓

Allow to cool on a rack for 5 minutes before serving.

Tip: During resting, the internal temperature equalises and the cheese sets slightly, so it doesn't run out at the first bite.

Recipe FAQ

Why did the calzone burst during baking?
Likely the dough edge was wet, or you didn't press it together hard enough. Steam exerts great pressure from the inside.
Can I make the dough in advance?
Yes, pizza dough keeps in the fridge for 24-48 hours, and actually gets tastier because the yeast works slower, developing more complex flavours.
What should I do if the filling soaked the dough?
Use a thicker tomato sauce, and drain the mozzarella thoroughly before use.

Ingredients

  • 500 g Wheat flour (Plain or Pizza flour)
  • 7 g Dried yeast
  • 300 ml Warm water (approx. 30-35°C)
  • 10 g Salt
  • 30 ml Olive oil
  • 200 g Mozzarella cheese (ball, drained)
  • 150 g Thick tomato sauce
  • 150 g Italian ham (Prosciutto)
  • 50 g Parmesan cheese
  • 10 g Fresh basil
  • 2 tsp Dried oregano
  • 2 cloves Garlic
  • 1 pc Egg (for glazing)