A beloved Italian recipe in which pizza dough is filled with a mozzarella, ham and ricotta mixture, folded into a crescent shape, and baked. Thanks to its closed form, the cheese inside melts into a creamy filling.
Add the yeast to lukewarm water, then add the olive oil, flour, and salt and knead an elastic dough. Cover and let rise in a warm spot for 45 minutes.
Mix the mozzarella, ricotta, ham, and thyme together in a bowl to prepare the filling.
Divide the risen dough into 4 pieces and roll out round; place the filling on one half, fold the other half over it, and press the edges firmly with the tines of a fork.
Bake in an oven preheated to 220 degrees for 20-22 minutes, until golden brown.
Let the calzones rest for 3-4 minutes fresh from the oven so the filling can settle a bit, then serve.
Important: If you don't press and seal the calzone's edges firmly, the filling may leak out while baking; press with the tip of a fork to seal tightly. Allergen: contains wheat (gluten) and dairy products.
If you poke a few fork holes in the calzone before putting it in the oven, steam can escape easily as it bakes, so the dough cooks evenly without ballooning.
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