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Because sometimes you just need something warm, melty, and wrapped in dough.
You ever have one of those evenings where you’re just done? Not in a bad mood, not anything dramatic, just… tired. I had one the other night — dishes still in the sink, socks missing their partners, and a family asking “what’s for dinner?” like I had a secret restaurant menu in my apron pocket.
And that’s when this calzone recipe came to the rescue. Again.
It’s nothing fancy. Just pizza dough, some ham and cheese, and a little love folded inside. But let me tell you — it hits the spot every single time. Feels like something Mom would’ve made when I was a kid, probably served with applesauce and a glass of milk, you know?
Here’s Why I Keep Coming Back to These
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The kids eat them. No “what is this?” face. Just eating.
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You can make ’em in under 30 minutes. Which is about as long as I’m willing to be in the kitchen on a Tuesday.
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You don’t need anything fancy. If you’ve got ham, cheese, and dough, you’re good.
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They reheat like a dream. Perfect for tossing in a lunchbox or warming up for a solo dinner when everyone’s off doing their own thing.
What You’ll Need (Nothing Weird, I Promise)
Here’s what I usually grab from the fridge and pantry:
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1 lb pizza dough – Store-bought is fine. I usually get the one in the bag from the refrigerated section.
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1 cup ham, diced – Leftover ham is perfect. I’ve also used sandwich slices in a pinch.
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1 cup shredded mozzarella
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½ cup ricotta – Adds creaminess, but if you don’t have it, you can skip it.
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¼ cup Parmesan – Gives it a little kick of flavor.
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1 tsp oregano – Optional, but makes it smell so good.
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½ tsp garlic powder – Because garlic makes everything better.
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1 egg, beaten – For sealing and brushing the tops.
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Olive oil – Just a little drizzle to help them brown.
How To Pull It Together
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Preheat the oven to 425°F. Don’t forget this part — it’s better when it’s hot and ready to go.
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Roll the dough. Divide it into 4 pieces and roll each one into a circle, maybe 8 inches across. Mine are always a little wonky, and that’s fine.
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Mix the filling. Throw the ham, cheeses, garlic powder, and oregano into a bowl. Stir it up.
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Spoon the filling onto half of each dough round. Leave some room around the edges — don’t overstuff unless you want an oozy mess.
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Brush the edge with egg, fold it over, and press with a fork to seal. It’s okay if a little leaks out — that’s part of the charm.
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Place on a baking sheet lined with parchment or foil (for easier cleanup).
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Brush the tops with olive oil and cut a tiny slit in the top so steam can escape.
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Bake 15–20 minutes or until golden brown and smelling amazing.
Let ‘em cool just a bit before biting in. Cheese lava is real, folks.
Little Tweaks That Work
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Add a pinch of red pepper flakes if you want a little heat.
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Swap ham for turkey, chicken, or even cooked bacon (yum).
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Toss in fresh herbs if you’ve got ‘em.
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Spoon in a bit of marinara if your family’s into that pizza pocket vibe.
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Sprinkle more cheese on top before baking if you’re feeling fancy. I usually am.
What Goes With It?
Most nights, I throw together a quick salad. Something crisp to balance all that melty goodness. If I’m feeling nostalgic, I’ll warm up a bowl of tomato soup or spoon out some applesauce — just like my mom used to do.
And hey, if all you’ve got is a paper towel and a jar of pickles on the side, that’s dinner too.
Leftovers (If There Are Any)
They keep in the fridge for about 3 days. Reheat in the oven or toaster oven so they get a little crisp again. Microwaves work, but the crust gets soft. Not bad, just not the same.
I’ve frozen them too — wrap ‘em tight and bake straight from frozen at 375°F for about 25 minutes. Great for nights when you just cannot.
Before You Go…
If you try these calzones — or if you already make something like them — tell me! I love knowing what’s happening in your kitchens. Shoot me a message, leave a comment, or just imagine us both eating these over the kitchen sink in stretchy pants.
No pressure, no perfection — just good, simple food. That’s enough.
Easy Ham and Cheese Calzones
Ingredients
- 1 pound pizza dough
- 1 cup cooked ham diced
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 egg beaten
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- On a floured surface, divide the pizza dough into four equal portions and roll each into a circle about 8 inches in diameter.
- In a bowl, combine the diced ham, mozzarella, ricotta, Parmesan, oregano, and garlic powder.
- Place a quarter of the filling on one half of each dough circle, leaving a border around the edge.
- Brush the edges of the dough with the beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal.
- Transfer the calzones to a baking sheet lined with parchment paper.
- Brush the tops with olive oil and make a small slit in the top of each calzone to allow steam to escape. Top with more cheese if desired.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Allow to cool slightly before serving.
Notes
Nutrition