Ham and Cheese Calzone Recipe: Cheesy, Folded Perfection

As a pitmaster with French technique training, I’ve perfected the art of creating a flaky calzone crust that’s both crispy and tender. My ham and cheese calzone recipe delivers on that promise, with a rich filling that’ll satisfy any comfort food craving.

This recipe yields a perfectly folded calzone with a gooey cheese center and savory ham. Bake at 425°F for 15-20 minutes until golden brown. The result is a satisfying meal that’s both easy to make and impressive to serve.

Ingredients for Ham and Cheese Calzone

Crafting the perfect calzone requires quality ingredients and precise technique.

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For the flakiest crust, cold ingredients are crucial. Use European-style butter for better flavor and texture. Most grocery stores carry it, but Whole Foods usually has the best selection. The water should be ice-cold—not frozen, just chilled.

No deli ham? Prosciutto or serrano ham can add a different but delicious twist. For cheese, whole-milk mozzarella melts best. Fresh basil adds brightness, but dried oregano works too at one-third the amount. If ricotta seems too wet, try draining it through cheesecloth for 10 minutes.

These calzones freeze beautifully before baking. Simply freeze on a baking sheet, then transfer to a freezer bag. Store in the fridge for up to 2 days or freeze for 3 months. Bake frozen calzones at 425°F for 25-30 minutes.

Step-by-Step Instructions for Ham and Cheese Calzone

Follow these precise steps to create perfectly flaky, cheesy calzones that serve 4.

Step 1: Make the Dough

In a large mixing bowl, combine the 2.5 cups All-Purpose Flour, 1 tsp Salt, and 0.5 tsp Black Pepper. Whisk these dry ingredients together until they’re evenly distributed. Then, add the 1 cup Cold Unsalted Butter, using a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs with some larger pea-sized pieces remaining. This texture is crucial for a flaky crust.

Gradually pour in the 0.75 cup Ice Water while gently stirring the mixture with a fork. Continue until the dough starts to come together in a shaggy mass. Be careful not to overmix at this stage. Turn the dough out onto a lightly floured surface and knead just until it becomes smooth and elastic, about 4-5 minutes. Form the dough into a ball, flatten it slightly into a disk, and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour or up to 24 hours to allow the gluten to relax.

Step 2: Prepare the Filling

While the dough chills, prepare the filling. In a medium bowl, combine the 1 cup Ricotta Cheese, 1.5 cups Mozzarella Cheese, and 0.5 cup Parmesan Cheese. Mix until smooth and well combined. Stir in the 8 oz Ham, diced into small pieces, and 0.25 cup Fresh Basil Leaves, chopped finely. Season with a pinch of Salt and Black Pepper to taste. The filling should be well balanced and creamy.

Set the filling aside at room temperature, covered, until you’re ready to assemble the calzones. This allows the flavors to meld together beautifully.

Step 3: Assemble the Calzones

Preheat your oven to 425°F (220°C) with a baking sheet or pizza stone inside to preheat as well. On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use a large bowl or plate as a guide to cut out circles of dough, about 8-10 inches in diameter. You should be able to get 4 circles.

Place a generous amount of the cheese and ham filling on one half of each dough circle, leaving a ½ inch border around the edges. Brush the edges with the 1 whole Egg, beaten, which acts as an egg wash to help seal the calzones. Fold the other half of the dough over the filling, pressing the edges firmly to seal. Use a fork to crimp the edges securely.

Step 4: Bake to Perfection

Carefully transfer the assembled calzones to the preheated baking sheet or pizza stone, leaving about 1 inch of space between them. Brush the tops with the remaining egg wash for a golden glaze. Cut a few slits in the top of each calzone to allow steam to escape during baking.

Bake the calzones in the preheated oven for 15-20 minutes, or until they’re golden brown and the crust is crispy. The exact baking time may vary depending on your oven, so keep an eye on them after 12 minutes. Remove the calzones from the oven and let them cool for a few minutes before serving. Serve warm, garnished with additional fresh basil if desired.

Storing and Reheating Leftovers

Refrigerator Storage

Store leftover calzones in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, separate layers with parchment paper. I like to use glass containers with tight-fitting lids. ❄️

Freezer Storage

For longer storage, freeze calzones on a baking sheet until solid, then transfer to a freezer-safe bag or airtight container. They’ll keep for up to 3 months. When you’re ready to eat them, there’s no need to thaw – just bake from frozen. I often freeze extras for quick future meals.

Oven Reheating

The best way to reheat calzones is in the oven. Preheat to 375°F, place calzones on a baking sheet, and heat for 10-12 minutes until crispy and hot. For frozen calzones, add 5-7 minutes to the cooking time. This method maintains the crust’s texture beautifully. 🔥

Microwave Reheating

While not ideal, you can reheat calzones in the microwave for 1-2 minutes on high. Place on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Be aware that the crust may become soft. For best results, finish with a quick oven crisp at 400°F for 2-3 minutes.

Tips for Best Results

To keep your calzones tasting fresh, avoid overheating – it can make the cheese rubbery. If you have leftover egg wash, you can brush it on the crust before reheating for an extra-golden finish. I always get compliments when I serve these at gatherings. For meal prep, consider assembling calzones ahead of time and freezing them before baking – just add a few extra minutes to the baking time when you’re ready to cook.