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Ham and Chile-Cheddar Calzones
© Ellie Miller

Ham and Chile-Cheddar Calzones

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD

A fast, easy homemade pimiento spread adds a little kick to the gooey cheddar filling in this clever version of grilled ham-and-cheese sandwiches.

  1. All-purpose flour, for rolling
  2. 2 pounds thawed frozen pizza dough, formed into 4 balls
  3. 2 poblano chiles—roasted, peeled, seeded and chopped
  4. 2 packed cups farmstead cheddar cheese, shredded
  5. 2 tablespoons jarred pimientos, chopped
  6. Salt and freshly ground pepper
  7. 1/2 pound smoked ham, sliced 1/4 inch thick
  8. Two 4-ounce bunches of arugula, thick stems discarded
  1. Preheat a large baking sheet in a 500° oven for 10 minutes and carefully spray it with oil. Meanwhile, on a lightly floured work surface, roll or stretch each ball of dough into a 9-inch round.
  2. In a medium bowl, combine the chiles, 1 3/4 cups of the cheddar, the pimientos, a pinch of salt and 1/4 teaspoon of pepper; mash to a coarse paste with a fork.
  3. Arrange the ham on the bottom half of each dough round. Top with the arugula and season lightly with salt and pepper. Spread the chile-cheddar mixture over the arugula to within 1/2 inch of the edge, pressing it slightly to compact. Fold the top half of the dough over the filling, pressing to release any trapped air; pinch the edges to seal.
  4. Transfer the calzones to the prepared baking sheet. Sprinkle the remaining 1/4 cup of cheddar on top and bake for 8 minutes, or until golden and crisp.

Suggested Pairing

Light, spicy Rhône red.

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