Cheesy Ham and Broccoli Calzone Recipe
A simple recipe for Ham and Cheese Calzones with a whole wheat crust. Perfect for using up leftover holiday ham. Like a “hot pocket,” but better!
Creating This Ham and Cheese Calzone Recipe
I have only made ham three or four times in the almost nine years that Eric and I have been married. He always eats it without complaint, but I know it isn’t his favorite — especially because hams are often large, and our family is small. That means lots of leftovers.
Usually I dice up any leftover Easter ham and freeze it for use later. It’s nice to have on hand for omelets or other simple dishes. This ham and cheese recipe was perfect for using up leftovers!
I love the gooey cheese that oozes out when you bite into the calzone. Ham and cheese always go hand in hand, as do broccoli and cheese. I’ll be honest, even though there is nothing fancy about these ham calzones, I thought they were so yummy and comforting that I ate two for lunch.
I tested one after it came out of the oven, then photographed another and since I cut it open for the picture I figured that I might as well eat it so the cheese wouldn’t go to waste.
I’m happy to report that even though the recipe contained ham, Eric enjoyed these calzones. They’ll definitely be added to our rotation, with or without Easter leftovers. Next time I might make them half the size as mini, hand-held sized calzones.
What’s a Calzone?
A calzone is essentially a type of pizza that’s been folded over on itself. The edges of a calzone are sealed before the entire thing is baked.
Depending on the size of the calzone, you can either eat it with a knife and fork, or you can pick it up and chow down that way.
Ingredients for Ham and Cheese Calzones
I made my own no-rise pizza dough for this ham and broccoli calzone recipe, but you’re welcome to use store-bought pizza dough if that’s easier for you. Here’s what you’ll need for the calzone filling:
- Ham
- Pizza crust yeast
- Olive oil
- Sugar
- Seasonings and Spices: Kosher salt, Garlic powder, Black pepper
- All-purpose flour
- Butter
- Garlic
- Whole milk
- Chicken bouillon paste
- Dijon mustard
- Sour cream
- Broccoli florets
- Cheese: Sharp cheddar cheese, Gruyère cheese, Parmesan cheese
- Green onions
- Egg
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Ham and Cheese Calzones
Here’s a brief overview of how the cheesy ham calzones come together:
- Make the pizza dough: I’ve given detailed instructions in the recipe card below on how to make my favorite no-rise pizza dough.
- For the calzone filling: Prepare the ham, broccoli, cheese, and green onion. Stir them together in a medium-large bowl. Set aside.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour until it has absorbed the butter. Slowly add the milk and whisk until the sauce is thick and smooth. Add the bouillon and stir until dissolved. Stir in the sour cream.
- Add the sauce into the ham mixture and stir to combine.
- To assemble the calzones: Divide the dough into eight equal portions and roll them into balls.
- Roll each ball into an 8-inch circle, then top each circle with approximately 1/2 cup of the filling.
- Pull edge of lower crust over top to form a half-circle. Press the layers together to seal.
- Transfer calzones to a greased baking sheet or a parchment-lined pizza stone.
- Bake until browned and puffy.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How Long to Bake Calzones
Before baking the calzones, set the oven temperature to 500ºF. Then, lower the temperature to 400ºF just before popping the calzones into the oven. They’ll need to bake for 10 to 20 minutes at 400ºF, but it’s important that the oven be screaming hot beforehand.
How to Store Calzones
Store leftover calzones in an airtight container in the fridge. They’ll last up to five days.
You can also freeze calzones for up to three months in a freezer bag or airtight container. When ready to enjoy, reheat (from frozen) in a 400ºF oven.
How to Reheat a Calzone
I recommend reheating the ham and cheese calzones in a 400ºF for about 10 minutes. You may want to wrap them in aluminum foil first, if you’re worried the crust will burn in the oven.
What to Serve with Calzones
I usually keep things simple and serve these cheesy ham calzones with a side salad or steamed vegetables. Here are some other calzone side dishes to try:
- Lemon Roasted Broccolini
- Italian Mixed Greens Salad
- Bleu Cheese BLT Salad
- Roasted Asparagus
- Easy Roasted Cauliflower
More Leftover Ham Recipes:
This Slow Cooker Ham Soup with Potatoes and Kale is both easy to prepare and flavorful, thanks to the use of a slow cooker and the rich flavor that a leftover ham bone imparts.
These Make Ahead Mini Ham and Spinach Breakfast Pies are super easy to prepare because they use Bisquick baking mix.
These Ham and Cheese Biscuits are great for making breakfast sandwiches with!
Scrambled Eggs with Ham is a simple but hearty breakfast option for busy weekdays.
Skip the hassle of assembling breakfast burritos and make these Breakfast Quesadillas instead! They’re loaded with ham, cheese, eggs, and more.
Stay Inspired in the Kitchen!
Want more delicious recipes, kitchen tips, and meal inspiration? Sign up for the Good Life Eats Newsletter and get:
✔ Tried-and-true recipes—from quick weeknight meals to special occasion favorites.
✔ Seasonal meal ideas—helping you make the most of fresh, in-season ingredients.
✔ Time-saving kitchen tips—boosting your confidence and creativity in the kitchen.
Cheesy Ham and Broccoli Calzone
Use your leftover Easter ham to make these family favorite ham and broccoli calzones. The cheese is gooey inside a crisp crust and is irrisistable.
Ingredients
For the No-Rise Dough
- 1 ⅓ cups warm water
- 2 packets pizza crust yeast
- 2 tablespoons olive oil
- 2 teaspoons sugar
- 1 ½ teaspoons kosher salt
- ¼ teaspoon garlic powder
- 3–4 cups all-purpose flour (plus more for dusting)
For the Creamy Garlic Sauce
- 1 tablespoon butter
- 1 small garlic clove, minced
- 3 tablespoons all-purpose flour
- 1 ¼ cups whole milk
- 1 teaspoon chicken bouillon paste
- 1 teaspoon Dijon mustard
- ¼ teaspoon freshly ground black pepper
- Kosher salt, to taste
- 1 ½ tablespoons sour cream
For the Filling
- 1 ¾ cups diced ham
- 4 ounces sharp cheddar, shredded
- 2 ounces Gruyère, shredded
- 2–3 green onions, thinly sliced
- Optional: 1 to 1½ cups small broccoli florets (cut bite-size)
For Finishing
- 1 egg + 1 tablespoon water (for egg wash)
- 2 tablespoons grated Parmesan
- 2 tablespoons melted butter (for brushing after baking)
Instructions
Make the Calzone Dough
- In a stand mixer bowl, combine warm water and yeast. Let sit 5 minutes until slightly foamy.
- Stir in olive oil.
- In a separate bowl, whisk together 2 cups flour, sugar, salt, and garlic powder.
- Add dry mix to yeast mixture. Using dough hook, mix on low speed.
- Gradually add more flour (¼ cup at a time) until a soft, slightly sticky dough forms. You may not need all 4 cups.
- Knead for 2–3 minutes until smooth and springy.
- Cover with a towel and let rest while you make the filling—no rising needed.
Make the Sauce
- In a small saucepan over medium heat, melt butter. Add garlic and sauté 30 seconds, just until fragrant.
- Whisk in flour and cook 1 minute to form a roux.
- Slowly pour in milk, whisking constantly to avoid lumps. Simmer 2–3 minutes, until thickened and glossy.
- Stir in bouillon), Dijon, pepper, and a pinch of salt.
- Remove from heat. Let cool slightly, then stir in sour cream.
Katie’s Tip: Let the sauce cool for a minute before adding sour cream so it doesn’t split.
Assemble the Filling
- In a large bowl, combine diced ham, shredded cheeses, and green onions.
- If using broccoli, stir it in here. Make sure it’s chopped small so it cooks through without making the filling watery.
- Pour in the warm sauce and stir to coat. Set aside to cool for easier filling.
Roll & Fill the Calzones
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Divide dough into 8 equal portions. Roll each into an 8-inch circle on a lightly floured surface.
- Spoon about ½ cup of filling onto one half of each circle.
- Fold over into a half-moon. Press edges to seal, then crimp with a fork.
- Transfer to baking sheet.
Katie’s Tip: Don’t overfill—press out any air pockets for a better seal and neater bake.
Finish & Bake
- Brush each calzone with egg wash. Sprinkle with Parmesan. Bake for 15–20 minutes, until golden brown and puffed.
- Remove from oven and brush with melted butter while still hot.
- Transfer to a wire rack and let rest 5–10 minutes before serving.
Katie’s Tip: Cooling on a rack keeps the bottom crisp and helps the filling set.
Notes
calzone filling adapted from Sargento
calzone crust adapted from Spinach, Ricotta and Tomato Calzones
Note: To freeze - cool completely, then store in a freezer-safe ziploc bag in the freezer for up to a month. Defrost in the refrigerator and reheat in the oven or toaster oven at 300 degrees F.
Store leftovers in the fridge and reheat in the oven or toaster oven.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 970Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 48mgSodium: 1527mgCarbohydrates: 153gFiber: 8gSugar: 4gProtein: 35g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Jen says
I’m not even cooking for Easter this year…so next week I will have to buy a ham, just to try these! Look like something we would really like.
Di says
Wow! Love your blog. This calzone looks so yummy. Thanks for sharing this recipe. I’ll have to give it a try.
Sylvie @ Gourmande in the Kitchen says
I adore broccoli, and you’re right is does go hand in hand with cheese beautifully.
Nancy @SensitivePantry says
Mmmm. Your calzone looks perfect–the crust more breadlike than pizza dough. Love that.
Jamie | My Baking Addiction says
Katie, these look incredibly delicious! And what a perfect use for leftover ham!
Tracy says
These look oh-so-delicious. I really need to put some of these together and then stash a few in the freezer for a quick future meal!
Rachel says
Is there such thing as a calzone made with whole wheat? 🙂 Would love any pointers.
Katie says
I’m not sure what you mean. I’ve included whole wheat in this recipe.
Shaina says
These look fantastic!
Sues says
I absolutely love calzone and these look so fresh and springy 🙂
Amber | Bluebonnets & Brownies says
Ham was always an Easter tradition in our family too. A few years ago my friend Liz was coming to our Easter dinner, and was absolutely *shocked* that our Easter dinner wasn’t brisket, beans, and rice. That’s what her family always had, and I’m guessing she was just as shocked as you were at Eric. Luckily we all enjoy ham, and these calzones will be great after Easter. We have the same problem – love ham, but have a small family!
Kenni says
One word: yum! I love ham and brocolli and with cheese and bread thrown in it can’t be wrong!
brandi says
Calzones are one of our favorite things – they look so good!
Blog is the New Black says
Love calzones- looks wonderful, Katie!
Mandi @ Life...Your Way says
I never comment on recipes, but I now have an intense craving for these…yum!
Katie says
Oh, these will be on my must make schedule for next week. I am interested in the no-rise crust, anxious to try it. Thanks.
Courtney says
It is weird at first finding out that your husband’s traditions are not like yours. I’m used to Ham + Turkey and then variety of pasta dishes, hot and cold, and lots of fresh salad. Now it’s a lot of rice and just turkey. So I tend to bring some things that remind me of my tradition. I love these Calzones! (who doesn’t love stuffed bread?) That’s great your hubby liked them!