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Ham, tomato and ricotta calzones

  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced


  • 100g shaved light ham, chopped
  • 1/2 cup semi-dried tomatoes, chopped
  • 400g low-fat ricotta cheese
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup grated low-fat mozzarella cheese
  • 4 sheets frozen reduced-fat ready-rolled shortcrust pastry, partially thawed
  • 1/3 cup fresh white breadcrumbs
  • 1 egg, lightly beaten
  • salad leaves, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Combine ham, tomatoes, ricotta, basil, cheese and salt and pepper in a bowl. Stir to combine.
  • 2
    Using a 20cm round cake pan as a guide, cut a circle from each pastry sheet. Sprinkle 1 tablespoon of breadcrumbs over 1 pastry circle, leaving a 1cm border. Place one-quarter of the ham mixture over the breadcrumbs. Brush border with egg. Fold pastry over to form a semi-circle. Press edges together to enclose filling. Repeat with remaining pastry circles, breadcrumbs, ham mixture and egg.
  • 3
    Place calzones on prepared trays. Brush with egg. Cook for 20 minutes or until golden. Serve with salad leaves.

Source: taste.com.au


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