Ham and Pepperoni Calzone Recipe

These calzones, featuring made-from-scratch dough, are large and delicious, and can either be served hot from the oven, or made a day ahead, and heated before serving.

March/April 2020

Yield: 5 to 10 servings




  • 1-1/2 cups warm water (105 to 110 F) 
  • 2-1/4 teaspoons yeast
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 tablespoon olive or corn oil
  • 4 cups flour, divided
  • 2 cups marinara or pizza sauce, divided
  • 5 thick slices ham
  • 1-2/3 cups ricotta cheese
  • 50 pepperoni slices (about 4 ounces)
  • 1-2/3 cups mozzarella cheese
  • 2 egg whites


  1. In the bowl of a stand mixer, combine warm water, yeast, and honey, and stir with a fork to blend. Let stand for 6 minutes.
  2. Using the whisk attachment, and with the mixer set to medium-low, blend yeast mixture until combined. With mixer running, add salt and oil. Add 1⁄2 cup flour, and continue mixing until thoroughly blended.
  3. Replace whisk attachment with bread hook. Add remaining flour, 1⁄2 cup at a time, until all flour is mixed in. Increase speed to medium, and continue mixing, using a spatula to scrape sides of bowl as needed, until dough is elastic and smooth, about 5 to 6 minutes.
  4. Transfer dough to an oiled bowl, turning once to coat both sides. Cover bowl with plastic wrap, and place in a warm spot to rise for 1 hour.
  5. Divide dough into 5 equal portions. Roll each portion into a 9-inch circle, about 1⁄4-inch thick.
  6. Preheat oven to 500 F. Line a baking sheet with parchment paper. Set aside.
  7. Top each dough circle with about 3 tablespoons marinara, leaving 1 inch of clear space on three sides and 3 inches of clear space on the remaining side. Over the sauce, layer a slice of ham, 1/3 cup ricotta, 10 slices pepperoni, and 1/3 cup mozzarella.
  8. Brush edges of dough with water, using a pastry brush. Take the side of the dough that has 3 inches of clear space, and fold it over the filling. Crimp edges, and snip 3 small holes in the tops.
  9. In a small bowl, whisk egg whites until blended. Brush over calzones, and place on prepared baking sheet.
  10. Bake for 15 to 20 minutes, or until golden-brown. Serve hot with remaining marinara for dipping.

 For more recipes, see Recipes Using Ham.

 Valerie Boese and her family live in northeast Nebraska, where they grow a wide variety of vegetables, herbs, and fruits. The family owns and operates TarBox Hollow Poultry.




Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

Or, Bill Me Later and send me one year of GRIT for just $22.95!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds Newsletters