HAM AND CHEESE PIZZA DOUGH RECIPES

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HAM AND CHEESE CALZONES RECIPE: HOW TO MAKE IT



Ham and Cheese Calzones Recipe: How to Make It image

This sort of inside-out pizza is something I concocted one evening when I had leftover baked ham and needed to fix something quick and simple. My husband loved it—so did all his friends when he took some to work for lunch. —Shelby Marino, Neptune Beach, Florida

Provided by Taste of Home

Categories     Appetizers

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 calzones ( 7 servings each).

Number Of Ingredients 8

2 tubes (13.8 ounces each) refrigerated pizza crust
1 cup ricotta cheese
4 to 6 ounces sliced pepperoni
2 cups diced fully cooked ham
2 cups shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional
Dried basil, optional
Spaghetti sauce, warmed

Steps:

  • Unroll one pizza crust onto a greased baking sheet; shape into a 14x11-in. rectangle. Spread half of the ricotta cheese lengthwise on half of the dough to within 1 in. of the edges. , Sprinkle with half of the pepperoni, ham and mozzarella cheese. Fold dough over filling; press edges firmly to seal. Repeat with remaining crust and filling ingredients. , Bake at 400° for 20-25 minutes or until golden brown. Sprinkle with Parmesan cheese and basil if desired. Cut into slices. Serve with spaghetti sauce.

Nutrition Facts : Calories 341 calories, FatContent 20g fat (9g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 1087mg sodium, CarbohydrateContent 20g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 21g protein.

HAM AND CHEESE PIZZA RUSTICA RECIPE - MARCELLA GIAMUNDO ...



Ham and Cheese Pizza Rustica Recipe - Marcella Giamundo ... image

In Italy, pizza rustica—a savory deep-dish pie with a crumbly pastry crust—is traditionally prepared during carnevale (Mardi Gras) in February. But it has become an everyday dish served year-round. Amelia Pane, Marcella Giamundo's grandmother and the creator of this recipe, lamented the loss of the old ways: "Now we are doing everything all the time." Great Comfort Food Recipes

Provided by Marcella Giamundo

Total Time 1 hours 30 minutes

Yield makes one 10-inch pie

Number Of Ingredients 12

2 2/3 cups all-purpose flour
3 tablespoons sugar
3/4 teaspoon salt
3/4 cup chilled solid vegetable shortening, divided into 3 pieces
2 large eggs, lightly beaten
3 tablespoons milk
6 large eggs, lightly beaten
1 pound salted mozzarella, cut into 1/2-inch dice
1/2 pound ricotta
1/2 pound glazed smoked ham, sliced 1/2 inch thick and cut into 1/2-inch dice
Salt and freshly ground pepper
Egg wash (1 egg lightly beaten with 1 tablespoon milk)

Steps:

  • In a food processor, combine the flour, sugar and salt and pulse several times. Add the shortening and pulse until the mixture resembles coarse meal. Add the eggs and milk and pulse until the dough is evenly moistened. Turn the dough out onto a lightly floured work surface and knead a few times until smooth. Form the dough into 2 disks, 1 slightly larger than the other. Wrap the disks in plastic and refrigerate for 30 minutes or for up to 3 days.
  • In a large bowl, mix the eggs with the mozzarella, ricotta, ham, 1 teaspoon of salt and 1/2 teaspoon of pepper.
  • Preheat the oven to 375°. Between sheets of plastic wrap or on a lightly floured work surface, roll out the larger disk of dough to a 13-inch round and line a 10-by-1 1/2-inch pie plate with it. Patch any cracks. Spoon in the filling. Roll out the remaining dough to an 11-inch round. Brush the pastry rim with water and set the round on top. Press the edges together to seal. Trim the overhanging dough and crimp decoratively. Make 3 small slashes in the top crust and brush lightly with the egg wash. Bake the pizza rustica for 40 to 45 minutes, or until the pastry is golden on top. Cover with foil if the crust browns too quickly. Let cool for 1 hour before serving.

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