The Wooden Spoon’s Ricotta and Ham Calzone Recipe

(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

Basic bread/pizza dough
½ cup fresh ricotta cheese (whole milk or part-skim)
1/3 lb. prosciutto (Italian ham) or your favorite deli ham cut into ½ inch cubes (ask for one thick slice – the deli person will hand cut a piece)
½ lb. fresh mozzarella cut into ½ inch cubes
2 eggs
Sea salt and freshly ground black pepper
¼ cup grated pecorino cheese (parmesan is a fine substitute)
Extra-virgin olive oil for the crust

  • Preheat the oven to 400 degrees
  • Place a sheet of parchment paper on the bottom of a large baking sheet
  • Coat the baking sheet with the sea salt – set aside
  • Cut the dough into 2 equal pieces
  • Combine the ricotta, prosciutto or regular ham, mozzarella, 1 egg, the pecorino cheese, and 1/8 tsp black pepper in a medium size bowl
  • Using a wooden spoon, stir the filling until well combined. Set aside
  • With a lightly floured rolling pin, roll the dough out into two rounds
  • Place the first dough round on the prepared baking sheet
  • Spoon half of the filling onto the center of the dough round
  • With your fingers, dab a little olive oil all around the edge of the dough round
  • Fold the round over itself to make a half moon shape
  • Using your fingers (or the tines of a fork), crimp the edges to seal the calzone – seal as best as possible otherwise the cheese filling will leak out as it melts
  • Follow the same procedures for the second dough round
  • Beat the remaining egg in a small bowl with a fork
  • With a pastry brush or your fingers, dab the top of the sealed calzone with the egg mixture – this will help the top turn golden brown
  • Place the baking sheet in the oven and cook until the dough is golden brown, about 25 minutes
  • Yields 4 servings
  • Serve immediately

NOTES:

  • A calzone is an Italian oven-baked folded pizza that originated in Naples. A typical calzone is made from salted bread dough, baked in an oven and stuffed with salami or ham, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.
  • means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • You can make your own bread/pizza dough (Bobby Flay has a good recipe at
    foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714), or buy the raw fresh dough in your local pizza store or in your local supermarket in the frozen food section or the dairy aisle

If you’d like to be a GUEST CONTRIBUTOR to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line. Be sure to include your name, address, and a telephone number in the event we need to clarify any information.

Previous articleBoetticher Named Top Volunteer at JTHS
Next articleCARES Center to Open at LH Rescue Squad Building
Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.

Comments