- One batch of your favorite pizza dough
- 8 oz. ham, chopped
- 1 cup Ricotta cheese
- 4 oz. Mozzarella cheese
- Tomato sauce
Divide your pizza dough into 2, 4 or 8 balls, depending on how big you want to make your calzones.
Cover, and allow to rise, until doubled in size.
Roll the dough out into rounds.
Top half of each round with sauce, cheeses and ham. Leave a one-inch edge all the way around. Be careful not to use too much sauce. 4-5 Tbsp each is about right for two large calzones. Use 2-3 Tbsp each for four medium-sized calzones; 1 Tbsp each for eight smaller calzones.
Moisten the edge of each round with a pastry brush, or your finger. Fold the untopped half over the topped half. Crimp the edges with a fork to seal.
Cut slits in the calzones, so the steam will be able to escape. Then, place on a pizza pan or cookie sheet that’s been lightly oiled or dusted with cornmeal.
Bake at 490, until golden brown. 10 minutes for two large; 7-8 minutes for four medium; 6-7 minutes for 8 small. Keep an eye on them towards the end of the bake time, and remove when they’re golden brown.
Can be frozen and reheated. Microwave frozen calzone for one minute. Then, flip, and microwave for one more minute.