Tested till perfect Ham Calzone
Ham Calzone
Photography by Matthew Kimura

Ham Calzone

A whole glazed ham is a joy for Easter dinner. But the next day? Sandwiches? Or one of our three-step suppers that makes the most of ham's succulent leftovers.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe3 out of 5 based on 1 ratings.
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  • Portion size 4


  • 1/2 lb 1/2lbchopped ham
  • 1 cup 1cupmozzarella cheese, shredded
  • 1 cup 1cuppasta sauce
  • 1 lb 1lbpizza dough
  • 1 1sweet green peppersweet green peppers, chopped
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Combine ham, cheese, pasta sauce and sweet green pepper.

Cut pizza dough into quarters; flatten each into 6-inch (15 cm) round.

Spread filling on half of each, leaving 1/2-inch(1 cm) border. Moisten edges; fold dough over and pinch to seal.

Prick tops. Bake on foil-lined baking sheet in 375°F (190°C) oven for 30 minutes or until golden.

Additional information :

Ham Facts
Wrap leftover ham in plastic wrap and refrigerate for up to five days. We don't recommend freezing ham. During the curing process, extra moisture enters the cells. If frozen, the moisture expands and celIs burst. Then as the ham thaws, moisture leaks and the ham is left dry and unpalatable.

Ham is high in sodium, so it is best to go easy on salty foods for the rest of the day.




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