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
• Broccoli florets
• Shredded cheddar cheese
• Green onions
• Butter
• Flour
• Milk
• Chicken bouillon
• Black pepper
• Sour cream

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:

1. Make the pizza dough: I’ve given detailed instructions in the recipe card below on how to make my favorite no-rise pizza dough.
2. For the calzone filling: Prepare the ham, broccoli, cheese, and green onion. Stir them together in a medium-large bowl. Set aside.
3. 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.
4. Add the sauce into the ham mixture and stir to combine.
5. To assemble the calzones: Divide the dough into eight equal portions and roll them into balls.
6. Roll each ball into an 8-inch circle, then top each circle with approximately 1/2 cup of the filling.
7. Pull edge of lower crust over top to form a half-circle. Press the layers together to seal.
8. Transfer calzones to a greased baking sheet or a parchment-lined pizza stone.
9. 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.

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Cheesy Ham and Broccoli Calzone

Yield: 6-8 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

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.

Print

Ingredients

No Rise Calzone or Pizza Crust:

• 1 1/3 cup warm water
• 2 packets Fleischmann’s Pizza Crust Yeast
• 2 tablespoons olive oil
• 2 teaspoons sugar
• 1 1/2 teaspoon salt
• 1 cup whole wheat flour
• 2 - 3 cups all-purpose flour

For the Calzone Filling:

• 1 3/4 cups diced ham
• 1 3/4 cups small broccoli florets, cut into bite-sized pieces
• 6 ounces Mild Cheddar Cheese, shredded
• 2 - 3 green onions, sliced thin
• 1 tablespoon butter
• 3 tablespoons flour
• 10 ounces milk
• 1 cube or 1 teaspoon chicken bouillon
• 1/4 teaspoon pepper
• 1 1/2 tablespoon sour cream

Instructions

For the Calzone Crust:

1. In the bowl of a stand mixer, add the warm water and yeast. Let stand for 5 minutes. After 5 minutes, whisk in the olive oil.
2. Meanwhile, combine sugar, salt, whole wheat, and 2 cups of all-purpose flour in a bowl. Reserve the remaining 1 cup all-purpose in a separate bowl. Add the flour mixture to the water 1 cup at a time while mixing with the stand mixer's dough hook until a soft dough is formed.
3. If dough is still sticky, add the reserved flour 1/4 cup at a time (while still mixing) until desired consistency is reached. Dough should be soft and moist, but not sticky.
4. Dough does not need to rise, but keep it covered while you mix up the filling.

For the Calzone Filling:

1. Preheat oven to 500 degrees F.
2. Prepare the ham, broccoli, cheese, and green onion. Stir together in a medium-large bowl. Set aside.
3. In a small saucepan, melt the butter over medium heat. Whisk in the flour until it has absorbed the butter. Slowly add the milk, whisking vigorously as you pour, until the sauce is thick and smooth. Add the bouillon and stir until dissolved. Season with pepper and, if desired, salt. Stir in the sour cream. Add the sauce into the ham mixture and stir to combine.
4. Divide dough into 8 equal portions and roll them into balls. It helps if you have a kitchen scale.
5. Roll each ball into an 8-inch circle on a lightly floured surface. Top each circle with approximately 1/2 cup of the filling mixture. Pull edge of lower crust over top to form a half-circle. Press the layers together to seal.
6. Lower the oven temperature to 400 degrees. Transfer calzones to a greased baking sheet or a parchment-lined pizza stone. If desired, brush with olive oil or an egg wash (1 egg + 1 tablespoon water, beaten).
7. Bake at 400 degrees F for 10-20 minutes, until browned and puffy.
8. Transfer to cooling rack to keep bottom crust crisp to sit until cool enough to handle.

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.

Recommended Products

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  Digital Kitchen Food Scale
• 
  Whisk
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  Filippo Berio Olive Oil, 25.3 Ounce
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  Stand Mixer
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  Parchment Paper
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  Pizza Stone

Nutrition Information:

Yield: 8 Serving Size: 1
Amount 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.

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