Ricotta and Ham Calzone

I, Farm Boy, love-making homemade pizza but wanted to try something a little different.  After Easter we had some leftover ham, just a little! Most went home with family members in our to go boxes but we still had a lot left.  I found this recipe from Mario Batali that looked really delicious.   Honestly you can only make so much ham and bean soup or mac and cheese with leftover ham!http://www.foodnetwork.com/recipes/mario-batali/ricotta-and-ham-calzone-recipe/index.html

Ingredients for This Recipe

  • 1/2 cup fresh ricotta cheese
  • 1/3 pound prosciutto or ham, cut into 1-inch chunks
  • 1/2 pound fresh mozzarella, cut into 1-inch chunks
  • 2 eggs
  • Sea salt and freshly ground black pepper
  • 1/4 cup freshly grated pecorino cheese
  • Extra-virgin olive oil, for the crust
  • Pizza paddle
  • Bread Dough

Basic Bread Dough:

  • 1/4 cup light red wine or white wine
  • 3/4 cup warm water
  • 1 package yeast
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cups all-purpose flour

Directions

Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough.

Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen (not the oven, ha-ha) for 45 minutes.

After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.

I tripled the batch, that’s why there are six pieces.

In a medium-sized mixing bowl, combine the ricotta, prosciutto or leftover ham, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set aside.

Using a lightly floured rolling-pin, roll the dough out into 2 rounds.

Coat the pizza paddle with the sea salt. Place 1 dough round on the paddle spread with coarse sea salt.

Spoon the filling onto the center of the dough round laid out on the pizza paddle. Using your fingers or brush, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape.

Using your fingers or fork, crimp the edges, sealing the calzone.

In a small bowl, use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.

Pre-heat the oven to 400 degrees F.

Place the calzones on your baking stone and place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.   Use some pizza sauce on the side for dipping.

I loved how the bread turned out and I think it may be my new bread recipe.  I will try some spicy Italian sausage and red sauce next time.  These are delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s