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Ham and Broccoli Calzone

| May 2, 2013

OK HamCalzone from WAGM-TV on Vimeo.

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Ham and Broccoli Calzone


To make individual calzones, divide the dough into quarters and shape the dough into 6-inch rounds.


Serves 4 to 6

  1 packet (¼-ounce) active dry yeast  
  1 cup milk, warm (105°-100°F)  
  1 tablespoon extra-virgin olive oil, plus more for greasing and drizzling  
  cups all-purpose flour, plus more for dusting  
    Kosher salt and freshly ground black pepper  
  2 cups broccoli florets, blanched in boiling water until just tender  
  1 cup ham, cut into ½-inch cubes  
  1 plum tomato, core removed and chopped  
  4 cloves garlic, peeled and minced  
  4 ounces Cheddar cheese, grated  
  1 ounce Parmesan cheese, grated  
  ¼ teaspoon crushed red pepper flakes (optional)  
  2 cups prepared tomato sauce, for serving  




  1. In the bowl of an electric mixer, fitted with the dough hook attachment, dissolve the yeast in the milk.  With the mixer running on low, incorporate the olive oil, flour, and ¾ teaspoon salt.  Increase the mixer speed to medium and knead until the dough is smooth and elastic, 5 to 8 minutes.  Transfer the dough to a greased bowl and cover with plastic wrap.  Allow to rise until doubled in bulk, about 1 hour.


  1. Preheat the oven to 425°F, and grease a baking sheet with oil.  Punch down the pizza dough and transfer it to a lightly floured surface.  Shape the dough into a 14- to 16-inch round.  Transfer the pizza dough to the prepared baking sheet.  Mound the broccoli, ham, tomato, garlic, Cheddar, Parmesan, and red pepper flakes on the bottom half of the dough, leaving a 1-inch border of dough around the filling.  Season the filling with a sprinkling of salt and black pepper.  Fold the top half of the dough over the filling and pinch the edges together to seal.  Brush the calzone with additional olive oil, and season with salt and black pepper.
  2. Bake in the preheated oven until the crust is golden and the filling is hot, 20 to 25 minutes.  Remove and cool slightly before cutting into wedges and serving.


Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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Copyright © 2013 by Nathan Scott.  All rights reserved.


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Category: Open Kitchen

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