Ham and Mushroom Calzone

A supple bread dough that puffs in the oven, housing a heart of ham and melted cheese. Steam escapes when the golden crust is pierced, releasing the scent of oregano and warm tomato.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 813
• Protein: 41 g
• Carbs: 86 g
• Fat: 34 g

Ingredients

• 600 g Bread dough ( room temperature )
• 150 g Ham ( diced )
• 250 g Buffalo milk mozzarella ("di bufala") ( drained and torn )
• 200 g Button mushroom ( sliced )
• 2 piece Round tomato ( finely crushed )
• 1 piece Garlic ( minced )
• 2 tbsp Extra virgin olive oil
• 1 tbsp Oregano ( dried )
• 200 g Ricotta Cheese

Instructions

1. Filling preparation

   Slice the button mushrooms. Sauté them in a pan with a drizzle of olive oil until they have released their water and start to brown. Set aside.

2. Rolling out the dough

   Divide the bread dough into four portions. Roll out each portion on a floured work surface to obtain thin disks about 25 cm in diameter. The dough should be elastic and not tear.

3. Filling

   On one half of each disk, spread a layer of ricotta, then a little crushed round tomato mixed with minced garlic. Add the diced ham, sautéed mushrooms, and torn mozzarella. Sprinkle with oregano.

4. Sealing and baking

   Fold the empty half over the filling to form a turnover. Firmly pinch the edges with your fingers or a fork to seal hermetically. Bake at 240°C on a hot baking sheet until the crust is golden brown and firm.

Chef's tips

• The baking sheet must be preheated to the maximum to sear the dough immediately.
• Do not use too much tomato sauce, otherwise the dough will get soggy and won't crisp up.

Storage

Keeps for 2 days in the fridge. Reheat in a dry oven to restore the crust's crispness.