Calzone – classic folded pizza with cheese and ham
Dinner

Calzone – classic folded pizza with cheese and ham

Classic Italian calzone – folded pizza with tomato sauce, melting cheese and ham. Crisp outside, soft inside, good warm or cold.

TraditionalWeekendComfort foodGatheringDinnerItaliensk
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Rate:
4.8 (189)
105 min total
4 servings
Medium

Ingredients

servings

  • Dough

    • 500 g Wheat flour
    • 1 tsk Dry yeast
    • 3 dl Lukewarm water
    • 2 spsk Olive oil
    • 1 tsk Salt

  • Filling

    • 200 g Tomato sauce
    • 200 g Mozzarella
    • 150 g Ham in strips
    • 100 g Mushrooms, sliced

  • Brushing

    • 1 stk Egg for brushing

Instructions

  1. 1

    Make the dough

    1. Stir the dry yeast into lukewarm water in a bowl.
    2. Add salt and olive oil.
    3. Stir in the flour a little at a time and knead to a smooth dough that leaves the bowl.
    10 min
    Bowl
  2. 2

    Let the dough rise

    1. Cover the bowl with a clean towel.
    2. Let the dough rise in a warm spot for about 1 hour, until puffy and roughly doubled.
    60 min
    Bowl
  3. 3

    Prepare the filling

    1. Slice the mozzarella or grate it coarsely.
    2. Slice the mushrooms thinly.
    3. Have the tomato sauce and ham ready by the work surface.
    10 min
    KnifeCutting BoardBowl
  4. 4

    Shape the calzones

    1. Heat the oven to 225°C / 435°F and put the baking sheet in so it gets hot.
    2. Divide the dough into 4 equal pieces.
    3. Roll each piece into a thin circle.
    4. Spread tomato sauce on one half and add cheese, ham and mushrooms.
    5. Fold into a half-moon and press the edges firmly together.
    6. Press the edges again with a fork so they seal.
    10 min
  5. 5

    Brush and bake

    1. Beat the egg lightly and brush the tops.
    2. Make 1–2 small cuts in the top so steam can escape.
    3. Bake at 225°C / 435°F for about 18–20 minutes until golden and crisp.
    20 min
    225°C
    OvenKnife

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Details

Nutrition

Calories

620kcal

Protein

29g

Fat

22g

Carbs

70g

Serving Size

350g

Serving

Suggestions

  • • Serve straight from the oven with a fresh salad.
  • • Drizzle a little olive oil and a pinch of oregano before serving.
  • • Calm weekend food – good warm from the oven.

Drink Pairings

  • • Vin: Light red wine such as Chianti
  • • Alkoholfri: Ice water with lemon

Side Pairings

  • • Green salad

Dessert Pairings

  • • Lemon sorbet

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store cooled calzones in an airtight container in the refrigerator for up to 2 days. Warm in the oven before serving. Freeze baked or unbaked if you like.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C

Tips

Preparation

  • • Let the dough rise longer for extra airiness.
  • • Keep the filling fairly dry so the calzone does not get soggy inside.

Cooking

  • • Bake on a hot sheet for a crisper base.
  • • Avoid overfilling – they hold their shape and seal better.

Serving

  • • Serve with a fresh salad and a little Parmesan.
  • • Also fine cold as lunch the next day.
  • • For a lunchbox: make mini calzones and cool them fully before packing.

Variations

Flavor

  • pepperoni and extra cheese
  • spinach and ricotta
  • chicken and pesto

Health

  • whole-wheat dough (50/50 flour)
  • more vegetables in the filling
  • lighter mozzarella or less cheese

Method

  • baked in the oven
  • grilled (in a foil tray over indirect heat)
  • mini calzones for a lunchbox

Toppings

  • oregano
  • grated Parmesan
  • a little olive oil when serving

Author

M

Michael

Mad med duft, lyd og glæde – enkle retter med sjæl.

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Author

M

Michael

Mad med duft, lyd og glæde – enkle retter med sjæl.

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