Description
Delicious and great for snacks and lunch or dinner meal.
Ingredients
- 1 lb refrigerated pizza dough
- 6-8 oz diced ham steak (cooked)
- 4 oz of shredded mozzarella
- 4 oz of shredded gruyere cheese
- 2 Tbsp Dijon Mustard
- 1 whole egg (scrambled)
- 1 tsp - 2 tsp Herbes de Provence
Instructions
- Preheat the oven to 425 degrees. Line two cookie sheets (Affiliate Link) with parchment paper (Affiliate Link) and set aside.
- Cut the dough into 8 wedges and set under a floured tea cloth for about 20 minutes.
- While waiting, in a large bowl add diced ham steak, mozzarella, gruyere, Herbes de Provence, and Dijon Mustard and mix well. (note: you may not use all the mixture. If you want you can use the rest of the mixture in an omelet for breakfast.)
- For each wedge: unroll and spread out, lay on a lightly floured surface, add one to two tablespoons of the mixture in the center of one-half of the rolled out dough. Leave room around the edges for the egg mixture.
- Using a pastry brush, dab the brush in the egg mixture and run it around half of the outer part of the circle dough. Then fold the dough over the mixture and using a fork press down the edges so you can press them together.
- Then poke a hole in the top to prevent air from getting trapped in the calzone.
- Place on the cookie sheet (Affiliate Link), brush with more egg on top and then sprinkle with a dash of the Herbes de Provence.
- Bake for 15-20 minutes or until brown.
- Pull out and let cool a bit.
- Freeze in individual baggies for later.
- Reheat after frozen: Wrap the calzone in a paper towel lightly and heat in the microwave for 1 minute or until warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: lunch
- Method: oven baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 calzone
- Calories: 313.46 kcal
- Sugar: 0.73 g
- Sodium: 1256.82 mg
- Fat: 12.45 g
- Saturated Fat: 5.9 g
- Trans Fat: 0.0 g
- Carbohydrates: 29.13 g
- Fiber: 1.73 g
- Protein: 20.09 g
- Cholesterol: 64.15 mg