Rachael Ray: Naples-Style Calzone With Ham & Salami Recipe

Rachael Ray: Naples-Style Calzone With Ham & Salami

Put down the phone! It’s time to stop ordering delivery and start making your own pizza at home. Except instead of an ordinary pizza, Rachael Ray encouraged her viewers to try a Naples-Style Calzone with Ham and Salami. This Italian recipe has the perfect balance of carbs from the pizza dough, gooey cheese, and hearty fillings. Plus, once you realize just how easy it is to put this recipe together, you’ll wonder why you didn’t make it sooner!

Go ahead and get started! Just click next page to get the recipe.

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Rachael Ray: Naples-Style Calzone With Ham & Salami Recipe Ingredients

Rachael Ray: Naples-Style Calzone With Ham & Salami Recipe

Rachael Ray’s Naples-Style Calzone with Ham and Salami is surprisingly easy to prepare and tastes better than any delivery pizza you’ll ever have. (mountainash / Flickr)

For the Garlic Lovers’ Calzone Sauce:

  • 3 large cloves garlic – finely chopped or grated
  • 1 28- to 32-oz can San Marzano tomatoes 
  • 1 tsp sea salt or Kosher salt
  • 3 tbsp extra-virgin olive oil
  • 1 small sprig fresh oregano
  • 2-3 fresh basil leaves – torn

For the Calzones:

  • fine semolina or “00” flour – for dusting
  • 3/4 lb Fior di Latte (fresh mozzarella) cheese – cut into small cubes
  • 8 slices prosciutto cotto (cooked ham) – cut into 1/2-inch wide strips
  • 1 C Naples-Style Pizza Sauce
  • a few fresh basil leaves – torn
  • 1 lb Naples-Style Pizza Dough
  • 1 1/2 C – 2 C fresh cow or sheep’s milk ricotta cheese – drained
  • leaves from a two sprigs thyme
  • 16 slices finocchiona (sweet fennel salami) or salami of you choice – finely diced
  • 1/2 to 3/4 C freshly grated Pecorino Romano cheese

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Rachael Ray: Naples-Style Calzone With Ham & Salami Recipe Directions

  1. Preheat the oven with a pizzo stone to 550 degrees or as high as you oven can go
  2. If you don’t have a pizza stone, preheat the oven to 350 degrees and line a baking sheet with parchment, then bake the calzones on the prepared baking sheet for 5-6 minutes before turning on the broiler for 1-2 minutes

For the Sauce:

  1. Heat the extra-virgin olive oil in a saucepan over medium-low heat
  2. Add the oregano and garlic, and stir for 1-2 minutes
  3. Hand-crush the tomatoes into the pan, then pour any juices from the can into the pan
  4. Stir in the salt and basil
  5. Partially cover and bring to a boil then reduce the heat and simmer for 20 minutes
  6. Let cool to room temperature

For the Calzones:

  1. Cut the dough into four portions
  2. On a floured surface, roll out each portion of dough into an oval or rectangle measuring 7-8 inches by 10-12 inches
  3. Transfer to a pizza peel dusted with semolina flour
  4. Spread the ricotta over half the surface of the dough, leaving a small border along the edge
  5. Add cubes of mozzarella cheese on top of the ricotta, then top with thyme and place the ham and salami over the cheese
  6. Brush the edges of the dough with a little water and fold the calzone in half
  7. Press the edges to seal, then poke the top 2-3 times with a fork
  8. Spread a thin layer of pizza sauce over the top of the calzone
  9. Sprinkle with Pecorino
  10. Slide the calzones onto the pizza stone and cook 5-6 minutes, until golden

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