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Ham, mushroom and ricotta calzone
Ham, mushroom and ricotta calzone
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Prep Time:
55 minutes
Cook Time:
20 minutes
Total Time:
75 minutes
Decadent calzone filled with gooey cheese, savory ham, and earthy mushrooms.
Ingredients:
  • 100g cup mushrooms, sliced
  • 120.00 gm fresh ricotta
  • 375.00 ml pizza cheese
  • 75g leg ham slices, sliced
  • 1 tsp dried oregano
  • 500g jar tomato and basil pasta sauce
  • Baby rocket, to serve
  • 2 tsp dried yeast
  • 1.20 gm sea salt
  • 250g plain flour
  • 9.20 gm olive oil
  • Extra flour, for dusting
Instructions:
  • Preheat your oven to 220C/200C fan-forced and prepare 2 baking trays by lining them with baking paper.
  • Prepare the pizza dough by combining warm water, yeast, and salt in a jug. Mix well with a fork. In a large bowl, sift the flour and make a well in the center. Add the yeast mixture and oil, then mix until a soft dough forms. Transfer the dough to a lightly floured surface and knead for 5 minutes until elastic. Place the dough in a large, lightly greased bowl, cover it with plastic wrap, and let it rest in a warm place for 30 minutes until it doubles in size.
  • In a bowl, combine mushrooms, ricotta cheese, ham, and oregano. Mix thoroughly and cover. Chill until ready to use.
  • After punching down the dough, divide it into quarters. Roll out one portion on a lightly floured surface to a 20cm round. Brush the edge with water. Spread a quarter of the ricotta mixture over half of the round. Fold the dough over to enclose the filling, crimping the edges to seal. Place it on a prepared tray and repeat the process with the remaining dough and filling.
  • After baking for 10 minutes, swap the positions of the trays and continue baking for an additional 5 minutes until golden brown.
  • As the calzone bakes, heat the pasta sauce in a saucepan over medium heat until hot, stirring occasionally. Divide the sauce among serving plates, top with the calzone, and serve with rocket on the side.

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