Calzone With Ham, Salami, and Cheese: A Taste of Italy

The aroma alone transports me back to my childhood. I remember sneaking bites of my neighbor’s calzones fresh from her oven, the warm, yeasty scent mingling with the savory aroma of cured meats and melted cheese. Each bite was a little piece of heaven, a comforting taste that always brought a smile to my face. It’s a flavor I’ve chased ever since, and this recipe brings me right back.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Yield: 1 large calzone
• Dietary Type: Not specified

Ingredients

• 16 ounces frozen white bread dough, thawed
• 1/8 lb thin sliced ham
• 1/8 lb thin sliced Genoa salami
• 1/8 lb sliced smoked provolone cheese
• 1/8 cup butter, melted

Equipment Needed

• Baking sheet
• Rolling pin
• Pastry brush

Instructions

1. Begin by gently punching down the thawed bread dough. This releases any trapped air and prepares it for kneading.

2. Lightly flour a clean work surface. Knead the dough vigorously until all the air bubbles disappear and the dough becomes smooth and elastic. This usually takes about 5-7 minutes. Kneading develops the gluten, which gives the calzone its structure and chewiness.

3. Use a rolling pin to roll out the dough on the floured surface to a thickness of approximately 1/8 inch. Aim for a large circle or oval shape.

4. Carefully brush the entire surface of the rolled-out bread dough with the melted butter. This adds richness and flavor, and helps to create a golden-brown crust.

5. Distribute the thin sliced ham evenly over the buttered dough, being careful not to overlap the slices too much.

6. Next, layer the thin sliced Genoa salami on top of the ham, again avoiding excessive overlapping.

7. Arrange the sliced smoked provolone cheese over the ham and salami. Make sure the cheese is spread evenly for optimal melting and flavor distribution. Ensure an inch on all sides is free of fillings.

8. Gently roll up the dough into a log shape, starting from one edge and rolling tightly to the other. Be sure to enclose the fillings completely.

9. Carefully transfer the rolled calzone to a baking sheet. At this point, you can spritz the top with a bit of olive oil for added flavor and color. This is optional, but recommended.

10. Bake in a preheated 375°F (190°C) oven for approximately 45 minutes, or until the bread is deeply golden brown and the fillings are heated through and the cheese is melted.

11. Remove from the oven and let it cool for a few minutes before slicing and serving. The calzone will be very hot, so be careful when cutting into it.

Expert Tips & Tricks

• Dough Perfection: If you have time, consider making your own bread dough from scratch. While frozen dough is convenient, homemade dough will elevate the flavor and texture of your calzone.
• Cheese Selection: Feel free to experiment with different cheeses. Mozzarella, fontina, or even a blend of Italian cheeses would work beautifully.
• Pre-Baking Prep: For a crisper crust, you can brush the calzone with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
• Preventing Soggy Bottoms: To ensure a crisp bottom crust, place a baking stone or pizza stone in the oven while it preheats. This will provide a hot surface for the calzone to bake on.
• Make-Ahead Tip: You can assemble the calzone ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
• Filling Finesse: Be mindful of the amount of filling. Overfilling can cause the calzone to burst during baking.
• Dealing with Bursts: If the calzone bursts slightly during baking, don’t worry. It will still taste delicious! Just be careful when removing it from the oven.

Serving & Storage Suggestions

Serve the calzone warm, cut into slices. It’s delicious on its own or with a side of marinara sauce for dipping.

• Serving Suggestions: A simple green salad or a bowl of tomato soup complements the richness of the calzone perfectly.
• Storage: Leftover calzone can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, you can wrap the calzone slices in foil and bake them in a 350°F (175°C) oven until heated through, or microwave them for a quicker option. For best results, reheat in the oven to retain crispness.
• Freezing: For longer storage, you can freeze the baked calzone. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	~350 kcal	~18%
Total Fat	~20g	~31%
Saturated Fat	~10g	~50%
Cholesterol	~50mg	~17%
Sodium	~800mg	~33%
Total Carbohydrate	~30g	~10%
Dietary Fiber	~2g	~8%
Sugars	~5g	~0%
Protein	~15g	~30%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. (Note: These are approximate values as precise nutritional information depends on specific brands and ingredient variations.)

Variations & Substitutions

• Vegetarian Calzone: Replace the ham and salami with roasted vegetables like bell peppers, zucchini, and mushrooms.
• Spicy Calzone: Add a pinch of red pepper flakes to the filling for a little heat.
• Different Dough: Experiment with whole wheat dough or a gluten-free dough for a healthier or allergy-friendly option.
• Sauce Inside: Add a thin layer of marinara sauce or pesto to the dough before adding the other fillings.
• Mediterranean Twist: Use feta cheese, olives, and sun-dried tomatoes for a Mediterranean-inspired calzone.
• Hawaiian Calzone: Add pineapple chunks to the ham and cheese filling for a sweet and savory combination.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made pizza dough instead of bread dough?
A: Yes, pre-made pizza dough can be used as a substitute for bread dough. However, bread dough often has a slightly richer flavor and softer texture, which is preferable for a calzone.

Q: How do I prevent the cheese from oozing out during baking?
A: Make sure to leave an inch of space around the edges when adding the fillings, and seal the edges of the calzone tightly by crimping them with a fork.

Q: Can I add other vegetables to the filling?
A: Absolutely! Feel free to add your favorite vegetables, such as mushrooms, onions, bell peppers, or spinach. Just make sure to cook them slightly before adding them to the filling to prevent them from making the calzone soggy.

Q: The crust is browning too quickly. What should I do?
A: If the crust is browning too quickly, tent the calzone with aluminum foil for the remaining baking time.

Q: Can I make individual calzones instead of one large one?
A: Yes, you can divide the dough into smaller portions and make individual calzones. Adjust the baking time accordingly, as they will likely cook faster than one large calzone.

Final Thoughts

This calzone recipe is a delightful and versatile dish that’s perfect for a casual meal or a potluck gathering. Don’t be afraid to experiment with different fillings and variations to create your own signature calzone. Whether you stick to the classic ham, salami, and cheese combination or venture into more creative territory, I encourage you to give this recipe a try. Share your creations and feedback, and most importantly, enjoy the process of creating something delicious! Perhaps pair it with a light and crisp Italian white wine for a truly authentic experience. Buon appetito!