# Calzone with Ham and Mushrooms

Recipe by [Marta Kowalczyk](https://fridge.menu/en/u/martakowal)

A homemade calzone filled with ham, mushrooms, tomato sauce and mozzarella, folded like a half-moon pizza.

Servings: 4 · Prep 40 min · Cook 10 min · Other

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Calzone with Ham and Mushrooms](https://image.fridge.menu/adaptations/8zef7zm2/b77a2d802e772251b88c1cc2548cc6f5dabd13ebb331da58eaf3dce2a2986704.jpg)

## Ingredients

- 10 g [Yeast](https://fridge.menu/en/i/yeast)
- 350 ml [Water](https://fridge.menu/en/i/water) — room temperature
- 4 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Salt](https://fridge.menu/en/i/salt)
- 500 g [Plain flour](https://fridge.menu/en/i/flour)
- 200 g [Mushrooms](https://fridge.menu/en/i/mushroom) — sliced
- 200 g [Ham](https://fridge.menu/en/i/ham)
- 200 g Tomato passata
- 1 clove [Garlic](https://fridge.menu/en/i/garlic) — crushed
- 1 bunch [Basil](https://fridge.menu/en/i/basil) — fresh
- 250 g [Mozzarella](https://fridge.menu/en/i/mozzarella) — fresh
- 1 tsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying

## Steps

1. Dissolve the yeast in the water, then mix in the flour, olive oil and salt.
2. Knead the dough in a mixer on medium speed for 10 minutes, until it is elastic, smooth and soft. (10 min)
3. Transfer the dough to a bowl greased with olive oil and turn it so it is coated in oil.
4. Cover the dough and let it rise on the counter for 30 minutes, then refrigerate for 10–24 hours.
5. When ready to assemble the calzones, 1 hour before baking preheat the oven with a baking stone to its maximum temperature. (60 min)
6. Fry the mushrooms in a hot pan with a little oil until golden.
7. Dust the worktop with flour.
8. Divide the dough into portions, one per person, and shape each piece into a circle.
9. Place on a sheet of baking paper and spread with tomato passata and garlic.
10. Scatter the ham, mushrooms, mozzarella and basil over half of the dough.
11. Cover with the other half of the dough and pinch the edge all the way round so the calzone is well sealed.
12. Two calzones fit on each sheet of baking paper (one per baking tray).
13. Transfer the baking paper with the calzones onto the hot oven surface and bake for about 8–10 minutes, or until crisp and golden. (9 min)

Published 2026-10-09

https://fridge.menu/en/r/calzone-8zef7zm2

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