Ingredients
7 oz pizza dough
4 oz mozzarella cheese, grated
1 cup ricotta, drained
⅔ cup sandwich ham, sliced into cubes
1 egg
3 tbsp water, add more for brushing
1½ tbsp parmesan cheese, grated or powdered
ground black pepper, to season
all-purpose flour, for dusting
cornmeal, for dusting
¼ cup marinara sauce
Preparation
Preheat the oven to 400 degrees F then line your baking sheet with parchment paper and dust with cornmeal.
Dust your working area with flour, then place your pizza dough on it.
Roll and stretch out the dough until roughly 9-inches wide and ⅛-inch thick.
Lightly flatten the edges, then sprinkle the mozzarella in the middle of the dough. Note that the edges should not be thicker than the center of the dough.
Top with chopped ham and ricotta, then season with ground black pepper.
Lightly moisten the edges of your pizza dough with water, then fold over the top, stretching it towards the opposite end and past the fillings. Tap to seal.
Either crimp the dough together, going around to seal or make creases along the edges with a fork by pressing firmly around the C-shaped edge where the two halves meet.
Transfer your calzone onto your dusted baking sheet, then slice a few holes on top to vent out the steam while baking.
In a small mixing bowl, beat your egg and 3 tablespoons of water together. Brush your egg wash all over your calzone.
Lastly, sprinkle all over with parmesan cheese and bake for roughly 20 minutes or until golden brown. You may see some liquid coming out from the calzone during baking and burning to the baking sheet. Do not be alarmed as that is part of the baking process.
Once baked, allow to cool briefly before serving with marinara sauce.
