4 ounces fresh mozzarella, thinly sliced and drained on a paper towel. (If you use processed mozzarella then you will not have to drain)
1 ½ cup smoked ham, finely diced
Freshly ground black pepper
Cayenne
Cornmeal for the baking tray
Egg wash
Parmesan cheese to dust the top of the calzone
Instructions
Take one of the dough balls and flatten it on your rolling board. Roll it out about 8 to 9 inch in diameter and about 1/8 of an inch thick.
Place two slices of the prosciutto on one side of the dough. Make sure to leave about ½ an inch of the crust to fold the calzone
Add ½ a cup of ricotta on top of it
Season with black pepper and cayenne
Add about ¼ cup of the diced ham
Place the mozzarella on top of the ham
Dip your fingers in a cup of water and dampen the tips of the dough. This will help the calzone stick properly
Fold over the other half of the dough and stick it with your fingers
Fold in the extra dough on the lip of the calzone to secure the pocket
Puncture three holes on the top to make way for moisture
Take a baking tray and line it with parchment paper or baking paper. Sprinkle cornmeal on the tray. Put the calzone on the tray and dust it with parmesan cheese
Bake at 500 degrees F for 15 minutes or till the top is golden brown