Ingredients

• 24 ounces prepared pizza dough
• 8 slices prosciutto
• 2 cups ricotta cheese , drained
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper to taste
• 0.5 teaspoons cayenne pepper
• 1.5 cups finely diced smoked ham
• 4 ounces fresh mozzarella cheese , thinly sliced, drained on paper towels
• 1 teaspoon extra-virgin olive oil
• 1 tablespoon cornmeal
• 1 egg
• 1 teaspoon water
• 1 tablespoon freshly grated Parmigiano-Reggiano cheese
• 2 cups marinara sauce for dipping , Optional

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
2. 2 Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
3. 3 Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
4. 4 Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
5. 5 Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
6. 6 Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
7. 7 Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Nutrition per serving