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Calzone With Ham And Mozzarella Filling

Calzone With Ham And Mozzarella Filling

Learn how to bake a traditional Italian food with this calzone recipe: pizza dough filled with tomato, ham and mozzarella

30 June, 2012
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Type of dish


serves for


total time

1 HR 40 MIN


7 g
1 pinch
All purpose flour
450 g, all purpose + some for the work surface
Olive oil
45 ml
5 ml
2 each, chopped
1 clove, chopped
Olive oil
15 ml
400 g, chopped
Cayenne pepper
To taste
Tomato puree
45 ml
100 g, frozen
Mozzarella cheese
250 g, chopped
200 g, cooked, chopped
30 ml, fresh, chopped


Sprinkle the yeast over the flour.
Add 200 ml lukewarm water and the other dough ingredients and knead to a smooth dough with the dough hook of the electric mixer; you may need to add more water if the dough looks dry.

Heat the oil in a large saucepan.
Fry the onions and garlic until soft.
Add the tomatoes, season with salt, freshly ground pepper, cayenne pepper and tomato puree and simmer for about 20 minutes, uncovered, stirring occasionally.
Place the peas in a sieve, rinse with warm water and allow to drain.
Preheat the oven to 220°C (200°C in a fan oven) 425F, gas 7.
Knead the dough once more on a lightly floured surface.
Divide into 4 portions and roll each to a circle of approx. 22 cm diameter.
Place some of the tomato sauce, cheese, ham, basil and a few peas on each circle.
Fold in half and press the edges firmly.
 Place the calzone on a cookie sheet lined with baking parchment and bake for approx. 35 minutes.

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