Ham & Cheese Calzones

These are deep-fried calzones, not the baked pizzeria version. The distinction matters: frying gives you a shatter-crisp golden shell that puffs around a molten three-cheese filling the way a good zeppole or fry bread does. A yeasted dough enriched with butter handles the oil beautifully and stays tender inside.

The filling is a classic Italian-American trio: creamy ricotta, stretchy mozzarella, and sharp parmesan bound with a beaten egg and folded with chopped ham. Each 7-inch circle of dough cradles about two rounded tablespoons of filling, folded into a half-moon and sealed tight so nothing leaks when the calzone hits the oil.

Kitchen Tips

• Check the water temperature for the yeast. 115 to 120F (46 to 49C) is the sweet spot. Hotter water kills the yeast; cooler water means sluggish rise.
• Seal the edges aggressively. Press firmly with a fork or use the traditional pinch-and-fold technique. Any gap will leak cheese into the hot oil and create a mess.
• Heat the oil to 365F (185C). Use a thermometer. Too cool and the dough soaks up oil, too hot and the outside browns before the inside is cooked through.
• Drain on a rack over paper towels rather than paper towels directly. Rack-cooling keeps the bottom crisp instead of steaming itself soggy.

Variations

• Swap the ham for chopped pepperoni or crumbled Italian sausage for a more pizza-shop flavor.
• Add a spoonful of marinara inside with the cheese, though do this with caution since wet fillings are more likely to leak.
• Serve with warm marinara sauce for dipping or a drizzle of hot honey for sweet-savory contrast.