Get ready to transport yourself straight to the bustling streets of Naples with these irresistible ham and cheese turnovers that are about to become your new obsession! Imagine biting into a golden, crispy pocket of dough that reveals a molten interior of rich mozzarella, savory ham, and creamy ricotta - a culinary experience that promises to elevate your home cooking from ordinary to extraordinary. Whether you're a seasoned home chef or a curious food lover, this Calzone alla Napoletana recipe is your ticket to Italian gastronomic bliss!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1 cup ham, diced
- 1 cup mozzarella cheese, shredded
- 1/2 cup ricotta cheese
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine flour and salt. Create a well in the center and add active dry yeast.
- Gradually pour warm water and olive oil into the flour mixture. Mix until a soft, elastic dough forms, kneading for about 8-10 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest in a warm place for 30-45 minutes, allowing it to rise and double in size.
- While the dough rises, prepare the filling by mixing diced ham, shredded mozzarella, and ricotta cheese in a separate bowl. Season with a pinch of black pepper if desired.
- Punch down the risen dough and divide it into 4 equal portions on a lightly floured surface.
- Roll each portion into a circular shape approximately 8 inches in diameter, about 1/8 inch thick.
- Place a generous portion of the ham and cheese mixture on one half of each dough circle, leaving a small border around the edge.
- Fold the dough over the filling to create a half-moon shape, pressing and crimping the edges firmly to seal completely.
- Brush each calzone with beaten egg wash to ensure a golden, shiny crust when baked.
- Preheat the oven to 425°F (220°C) and place calzones on a parchment-lined baking sheet.
- Bake for 18-20 minutes or until the calzones are golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving. Optionally, serve with marinara sauce on the side.
Tips
- Yeast Activation: Ensure your warm water is around 110°F (43°C) - too hot will kill the yeast, too cool won't activate it properly.
- Kneading Technique: Don't rush the dough kneading process. A well-developed gluten structure ensures a tender, stretchy crust.
- Sealing is Crucial: When folding your calzone, press and crimp the edges firmly to prevent filling leakage during baking.
- Egg Wash Trick: For that professional bakery-style golden sheen, apply the egg wash generously and evenly.
- Resting Matters: Allow your calzones to rest for 5 minutes after baking to let the cheese set and prevent burning your mouth.
- Serving Suggestion: Pair with a quick marinara sauce or a fresh arugula salad for a complete meal that screams authentic Italian comfort!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
