Ham and Chile-Cheese Calzones
Source of Recipe
Food & Wine - October 2005
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.
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 chopped jarred pimientoes
Salt and freshly ground black pepper
1/2 pound smoked ham, sliced 1/4-inch thick
2 (4-oz.) bunches arugula, thick stems discarded
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.
In a medium bowl, combine the chiles, 1-3/4 cups of the cheddar, the pimientoes, a pinch of salt and 1/4 teaspoon pepper; mash to a coarse paste with a fork.
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.
Transfer the calzones to the prepared baking sheet. Sprinkle the remaining 1/4 cup Cheddar cheese on top and bake for 8 minutes, or until golden and crisp.
Yields: 4 servings
Source: Food and Wine - October 2005
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