Ham and Chile-Cheddar Calzones

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.

Slideshow:Fast Pork Recipes

  • Total Time:
  • Servings: 4

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  • All-purpose flour, for rolling
  • 2 pounds thawed frozen pizza dough, formed into 4 balls
  • 2 poblano chiles—roasted, peeled, seeded and chopped
  • 2 packed cups farmstead cheddar cheese, shredded
  • 2 tablespoons jarred pimientos, chopped
  • Salt and freshly ground pepper
  • 1/2 pound smoked ham, sliced 1/4 inch thick
  • Two 4-ounce bunches of arugula, thick stems discarded

How to make this recipe

  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.

Contributed By Photo © Ellie Miller Published October 2005

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