Ham and Pepperoni Calzone Recipe

These calzones are large and delicious, and can either be served hot from the oven, or made a day ahead.

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by Valerie Boese
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


    • 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.
    • 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.
    • 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.
    • 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.
    • Divide dough into 5 equal portions. Roll each portion into a 9-inch circle, about 1⁄4-inch thick.
    • Preheat oven to 500 F. Line a baking sheet with parchment paper. Set aside.
    • 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.
    • 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.
    • In a small bowl, whisk egg whites until blended. Brush over calzones, and place on prepared baking sheet.
    • 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.