Ham and Cheese Calzone
A baked stuffed pizza pocket filled with ham, mozzarella, and soft farmer’s cheese. Slits let steam escape and prevent the calzone from bursting open.
- Time
- 55 min
- Serving
- 769 kcal
- Ingredients
- ≈ $2.16
- Protein
- 38 g
Ingredients
- 1 Wheat flour 125 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Soft quarkpack 200 g ≈ $2.50 49 g
- 5 Mozzarellapack 125 g ≈ $1.80 66 g
- 6 Hampack 300 g ≈ $2.85 49 g
- 7 Canned tomatoespack 400 g ≈ $1.30 40 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, and 75 ml water; let the dough rest for 25 minutes.
Preheat oven to 450 °F (230 °C).
Mix soft4 farmer’s cheese with diced mozzarella5 and ham6; mash tomatoes separately.
Roll dough into a circle, spread a thin layer of tomatoes and cheese filling on half.
Fold over the other half, pinch the edge into a half-moon shape, and prick the top with a fork.
Bake 16–20 minutes until golden-brown and crisp at the bottom.
Tips
- Why it works
- Prick it with a fork so the steam escapes evenly, without holes the calzone can burst from the pressure inside. 230 °C gives a quick crust, so the filling doesn't spread.
- Substitutions
- Swap the ham for doctor's sausage (49 g) or chicken ham (50 g). Replace the canned tomatoes with 50 g of tomato paste thinned with 10 ml of water.
- Common mistakes
- If the bottom stayed damp, the oven was cooler than 230 °C or the dough was too thick. Check after 16 minutes.
- Storing and reheating
- Keep for 2 days in the fridge and reheat in the oven at 180 °C for 10 minutes with foil. Don't freeze, the filling will turn soggy.
- Serve with
- Serve with a green salad of cucumbers and dill dressed with olive oil. Works for a family dinner without much prep.
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