500 grams of all-purpose flour, plus extra for dusting
7 grams of instant yeast (1 sachet)
1 tablespoon of olive oil, plus extra for greasing
250 grams of ricotta cheese
100 grams of mozzarella cheese, shredded
50 grams of Parmesan cheese, grated
100 grams of cooked ham, diced
2 teaspoons of dried oregano
Optional: other fillings like sautéed vegetables, cooked sausage, or pepperoni slices
Sesame or poppy seeds (optional)
Fresh basil or parsley, chopped
A handful of cherry tomatoes, halved
In a large mixing bowl, combine the flour and salt.
In a separate bowl, mix the yeast with warm water and let it sit for a few minutes.
Make a well in the center of the flour and pour in the olive oil and yeast mixture.
Gradually mix the flour into the wet ingredients until a dough begins to form.
Knead the dough on a floured surface for about 10 minutes, or until it's smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
In a bowl, combine the ricotta, mozzarella, and Parmesan cheese.
Add the diced ham and oregano, then season with salt and pepper. Mix well.
3. Assemble the Calzones:
Once the dough has risen, punch it down and divide it into 4 equal pieces.
On a floured surface, roll out each piece into a circle about 20 cm in diameter.
Spread a portion of the filling on one half of each circle, leaving a margin around the edge for sealing.
Fold the dough over the filling to create a half-moon shape. Pinch and roll the edges together to seal.
Transfer the calzones to a baking sheet lined with parchment paper.
Preheat your oven to 220°C (428°F).
Brush the tops of the calzones with the beaten egg. Sprinkle with a pinch of salt and seeds if using.
With a sharp knife, make a few small slits on the top of each calzone to allow steam to escape.
Bake in the preheated oven for 15-20 minutes, or until they are golden brown and the filling is bubbly.
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