How to make a calzone with ham and cheese. Calzone with ham and champignons

Pizza calzone- This is an Italian version of a closed pizza in the shape of a semicircle. In essence, this is an ordinary pizza, which, when baked, is covered with a piece of yeast dough. The calzone looks like a cheburek. Although classic calzone recipe contained mozzarella cheese and sun-dried tomatoes, over time it gradually changed, and the ingredients became more and more diverse. You can add salami or ham, fried mushrooms, soft or hard cheeses to calzone pizzas. This one, you see, is very attractive. The pizza has a crispy crust and a juicy filling inside. This type can also be taken with you, for example, to work, instead of a sandwich. In the recipe description I will introduce you step-by-step preparation of pizza calzone with bacon with photos, per serving, and you can increase the amount of ingredients depending on your needs.

Ingredients for making calzone pizza with bacon

Step-by-step preparation with photos of calzone pizza with bacon

Cut the onions and bacon into thin strips.
Fry the onion and bacon in hot oil for 3 minutes, add salt and pepper.
Place fried ingredients on a plate and mix with mozzarella cheese.
Add one yolk to the filling and mix.
To prepare the dough, combine all the ingredients - warm water, dry yeast, salt, vegetable oil and flour. The dough should be soft, not very dense. Let the dough rise, leaving it for 1-1.5 hours in a warm place.
Roll out the dough into a flat circle and place in a greased pan or baking sheet.
Mix mayonnaise with sour cream, salt and pepper to taste, you can add dried herbs. This way you will get a sour cream sauce.
Spread half the dough with sour cream sauce.
Place the prepared filling in an even layer on the sour cream sauce and, if there is any left, mozzarella cheese.
On the other side of the dough, make cuts (you don't have to do this).
Cover the pizza with the free portion of the dough and seal the edges.
Bake the pizza in a preheated oven at 200 degrees for 15-20 minutes, until golden brown.
When the calzone pizza is ready, place it on a plate and brush with vegetable or butter. This will make the crust crispier and brighter.
The top of the calzone pizza can be decorated with parsley.

Pizza calzone is served as an appetizer with other dishes or simply with tea or coffee. You can serve the calzone with a suitable sauce. Bon appetit!

Calories: Not specified
Cooking time: Not indicated

Calzone is one of the types of Italian pizza. In composition, it is absolutely no different from the ordinary one that everyone is used to. The filling can be any, to your taste, the same applies to the dough. The difference lies in the form of preparation. The filling is placed on top of the dough and baked. Calzone is a closed pizza, traditionally in the shape of a crescent. All the best stuff ends up inside, between two layers of dough, making the dish more juicy.
Let's make a calzone with ham and cheese today.

Required components:
For the test:
- 250 ml. milk (can be sour),
- 25 g granulated sugar,
- 20 g fresh yeast,
- 1/2 cup vegetable oil,
- salt,
- 2 eggs,
- 400 g flour.

For filling:
- 1 ban. olives,
- 200 g ham,
- 100 ml. ketchup,
- 1 small onion,
- 150 g of Russian cheese,
- 1 egg (for crust).

How to cook with photos step by step

1. Prepare everything needed for the test. Remove from the refrigerator in advance so that everything comes to room temperature.

3. Crumble the yeast with your hands and stir until completely dissolved. Add 1 cup. flour. The amount of flour at this stage of kneading the dough for calzone does not play a special role, the main thing is that the dough is not too thick.

If everything is done correctly, the yeast is fresh and of high quality, after a quarter of an hour the dough will rise and become covered with bubbles.
5. Break the eggs, pour in the vegetable oil and mix everything well.

6. Add more flour. You need to bring the dough to such a consistency that it can barely be stirred with a spoon.

7. Leave in a warm place, covering with a towel on top, for 30-40 minutes. This time is necessary for active yeast activity.
8. Prepare all the ingredients for filling the future pizza.

9. Take a piece of yeast dough, knead a little with flour and roll out to a thickness of 3-4 millimeters. Using a plate, cut out a circle. If you want to bake a small calzone with ham and cheese, you need to take a plate with a smaller diameter.

10. Coat one half with ketchup and add diced ham.

11. Then arrange the olive slices and thinly chopped onions.

12. Sprinkle with grated cheese. Apply longitudinal notches on the other half of the circle. Hot steam will escape through them during baking.

13. Form the calzone into a crescent shape and fold the edge nicely.

14. Brush with beaten egg and place in the oven for 25 minutes, temperature 180-190 degrees. The top should be browned.

15. Serve warm with ham and cheese filling. In addition, you can offer some sauce or herbs.
With this dish you will forever solve the question for yourself,

Description

Calzone with ham appeared in Ukrainian and Russian cuisine relatively recently, but quickly gained popularity, like its sisters - pizzas “Margherita”, “Marinara”, “Four Cheese”, “Sicilian” and “Neapolitan”. These dishes are first on the list of orders in cafes, bars and restaurants.

This dish can not only be ordered at home, but also prepared with your own hands. You don't need industrial cooking equipment to make this delicious ham and cheese calzone pizza. To recreate the unique taste of this dish, all you need to do is have an oven at home, purchase the necessary products and read our step-by-step photo recipe. In it we will tell you all the intricacies of the simple preparation of this delicious dish.

Closed pizza with ham is prepared in the shape of a crescent, thanks to which it retains all the juiciness of the filling. In principle, Italian pizza can be made with a variety of fillings, be it mushrooms, potatoes, pickles, minced meat or seafood. We offer a simple recipe for classic calzone pizza with mozzarella cheese and ham, which is good no matter how you look at it:

all the filling remains in place, nothing falls off, unlike the usual round base;
closed pizza is much easier to prepare because you don’t need to roll out perfectly round dough and arrange the filling beautifully;
due to the closed form, the baked goods remain warm much longer, which means the soft cheese will retain its viscousness longer;
Due to greater heat retention and the shape of the closed pie, this is an ideal snack option on a hike or on a picnic.

With home-cooked pizza, your dinner with family or friends will take place in a warm and sincere atmosphere. And in the eyes of your family, you will now become a first-class chef.

Ingredients

(200 g)
(warm, 100-150 ml)
(1 tsp)
(1-2 tbsp.)
(50 g)
(50 g)
(1 PC.)
(5 g)
(60 ml)
(taste)
(taste)
(1/4 tsp for dough + to taste for filling)
(50 g)

Cooking steps

Place all the ingredients of the dish on the work surface.

Cut the ham into thin strips. Also cut the onion into thin half rings or strips.

Pour vegetable oil into a heated frying pan and put the onion and meat filling there. Fry the food, stirring constantly, over high heat for 3 minutes..

After cooking, mix the fried filling with grated cheese, egg yolk and mix well.

Next you should work on the pizza base. Mix flour, dry yeast, warm water, salt and olive oil, knead the dough and give it a round flat shape. It is very important not to roll out the dough all the way.

Place the prepared base into a pizza pan greased with vegetable oil. Make a side on one side, and just stretch the other side slightly, but not completely.

The filling should be placed only on half of the round dough, more precisely, on the part where the side is made. Conditionally dividing the circle in half, grease one side with sour cream sauce.

Place the cheese and meat filling on top of the white sauce. Sprinkle more cheese on top of the fried ham.

Make vertical cuts on the opposite side of the dough.

Cover the filling with the cut side and pinch the edge with the side.

Bake the calzone in an oven preheated to 200 degrees Celsius for about 15 minutes.

Place the finished pizza on a flat dish or wooden board. Brush the golden brown dough with vegetable oil to form a crispy crust. Sprinkle the ham calzone with fresh herbs and serve hot or warm.

Bon appetit!

Mix flour, yeast and 1.5 teaspoons salt in a large bowl. Knead, gradually adding warm water and olive oil. Leave in a warm place for one and a half to two hours, brushing the surface with a small amount of olive oil.

Now let's make the filling. Mix cheese, egg yolk, garlic powder, half a teaspoon salt and pepper. Mix.

Now let's get to the sauce. Fry finely chopped onion in oil. Cook for about 5-7 minutes until translucent and slightly golden. Add minced garlic and cook for another 30 seconds. Grind the tomatoes in a blender and add to the onions. Cook for 20 minutes covered. Add herbs, salt and pepper. If it turns out too runny, you can cook it for another 5 minutes.

Now let's take on the dough. Divide it into 6 parts. Roll each one out and then add the cheese mixture. Cut the ham into small cubes and sprinkle it on top of the cheese. Pinch the edges.

Brush with a little olive oil and make small cuts. Sprinkle with salt, garlic powder and dried herbs to taste. Bake for 20 minutes at high temperature. Serve with sauce!

Ingredients:

for test:

300 g;
1 tbsp. milk;
1 tbsp. dry instant yeast;
0.5 tbsp. Sahara;
1 tsp salt;
3 tbsp. olive oil.

For filling:

300 g ham;
50 g cream cheese;
100 g solid;
1 small onion;
2 medium tomatoes;
200 g champignons.

for the sauce:

2 tbsp. olive oil;
a pinch of salt;
a pinch of black pepper;
a pinch of oregano or a mixture of spices of your choice (thyme, marjoram, rosemary, oregano);
a few green basil leaves.

Calzone recipe

So, heat the milk to 35-45 degrees. The temperature should be pleasant and not burn. Pour the milk into a bowl in which we will knead the dough. Add yeast. Sprinkle sugar on top and mix everything with your hands to knead the lumps that have formed and help the yeast work.

2. Leave the dough in a warm place for 15-10 minutes. A beautiful yeast cap should form on the milk. The dough is ready, you can knead the dough.

3. Pour flour into a bowl and begin to knead the dough with warm hands. The yeast continues to work as you knead the dough, and you can feel it. When the dough begins to pull away better from the sides of the dish, add olive oil and salt. Continue kneading until it comes off well from your hands.

4. Place the dough back into the bowl and cover the top with a towel. Place in a warm place for 1 hour. During this time, we will have time to prepare all the ingredients and rest a little more.

5. Let's start with the ingredients for the filling. Cut the ham, onions, tomatoes and champignons into thin slices, grate the cheese.

6. Prepare pizza sauce. Mix all the ingredients for the sauce in a food processor. This will be raw tomato pizza sauce. According to the classics, the sauce is still cooked for 5-7 minutes so that some more of the liquid evaporates and the sauce becomes thicker. But on a covered pizza, the raw sauce is really good. You might prefer another quick tomato sauce for pizza.

7. Roll out the dough for the calzone like dough for a regular pizza and place it on a lightly floured baking sheet. Lubricate the entire base with the sauce, leaving a little space from the edges of the pizza. But we will place the ingredients only on one half.

We start with ham and mushrooms.

Then tomato, onion, cream and hard cheese.

8. Cover the top of the filling with the second half of the dough. We mold the sides tightly and turn them down. We make small cuts on top. To make the calzone pizza golden brown, brush the top of the dough with olive oil and the remaining tomato sauce. Place in an oven preheated to 180 degrees for about 20-25 minutes. The pizza should be nicely browned on top.