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This sort of inside-out pizza is something I concocted one evening when I had leftover baked ham and needed to fix something quick and simple. My husband loved it—so did all his friends when he took some to work for lunch. —Shelby Marino, Neptune Beach, Florida
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Nutritional Facts 1 serving (1 piece) equals 341 calories, 20 g fat (9 g saturated fat), 65 mg cholesterol, 1,087 mg sodium, 20 g carbohydrate, trace fiber, 21 g protein.
Originally published as Ham and Cheese Calzones in Country Woman March/April 1994, p33
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Reviewed on Jan. 31, 2012 by sstetzel
janet5 can I use something other than ricotta cheese? and if so, what? I use cottage cheese in place of ricotta in my lasagna recipe.. would tha twork?
can I use something other than ricotta cheese? and if so, what? I use cottage cheese in place of ricotta in my lasagna recipe.. would tha twork?
In this instance cream cheese and maybe a little cheddar would absolutely be an acceptable substitute.
Reviewed on Jan. 31, 2012 by janet5
Reviewed on Jan. 11, 2012 by mghaskins
This recipe was great! It was easy and satisfying. My kids, years 18 & 15, and I loved it! It is definitely a "do again"!
Reviewed on Jan. 02, 2012 by mevink
Our family loves this. Half a recipe is plenty with leftovers for the three of us. I added fresh chopped onions and it was a hit. I used pizza sauce as a dip and that was a hit as well.
Reviewed on Dec. 30, 2011 by OhYummy!
This is a keeper recipe - will go in my recipe box! Very easy & quick...nice way to use the leftover ham after the Holidays. I even used my own pizza crust recipe...and added fresh Basil to the filling. Authentic Calzone - always has ricotta cheese - yum. Next time I make it, I am going to try meatballs in place of the Ham. There are many variations you can try! Thanks for a great recipe!
Reviewed on Dec. 30, 2011 by decar48
Tasted most of pepperoni, so , of course it was delicious!
Reviewed on Dec. 27, 2011 by martimor
Calzones are actually a version of the Italian dish "Poseratti" I use pizza dough and instead of baking I put it in my deep fat fryer. This makes the crust very tender. Fry until golden brown -you may have to flip the Ponseratti to get both sides brown (and poke fork holes in the top before frying). Then I use my favorite Pizza sauce to ladle over the top. Yummy! Learned this way of doing it from an old time friend and Italian chef.
Reviewed on Dec. 26, 2011 by zolkivski
I made them with prerolled puff pastry instead. Also first spread a tablespoon of spaghetti sauce then the order of filling. I sprinkled basil ontop of the filling and parmesan on top of the pastry once I fold it over. My family agreed the puff pastry made it rather than pizza dough which I haven't tried and probably won't as the puff pastry was a hit.
Reviewed on Jun. 10, 2010 by hwdog
good. just like a cal zone! =)
Reviewed on Feb. 08, 2010 by Spinmom
I made these for our Super Bowl dinner. This recipe reminded me of what we used to call salami rolls. I used provolone cheese, salami, sliced onions, chopped green olives and some diced jalapeno peppers. The suggestion of topping it with the parmesan and basil was a good one and they turned out beautifully. This recipe would be so easy to change depending on what you have in the fridge. We thoroughly enjoyed them and I will definitely be making them again.
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