chef john's ham and cheese calzones

Ingredients

• Servings: 4
• 24 ounces prepared pizza dough
• 8 slices prosciutto
• 2 cups ricotta cheese, drained
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper to taste
• 1/2 teaspoon cayenne pepper
• 1 1/2 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)

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 50 mins


• 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.