Ingredients
Scale
- 8 slices of prosciutto
- 2 cups ricotta, drained
- 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