Ham & Pineapple Calzones

Makes: 8 Prep time: 1.5 hrs Cook Time: 15 mins

Total Time: 1 hr 45 min

Ingredients

Dough

2 1/4 tsp yeast

1 tbsp sugar

2 cups med/hot water

6 cups flour

1 tsp salt

2 tbsp olive oil

2 eggs (for egg wash)

Filling

1 398ml can tomato sauce

3 cups mozzarella

1 cup shredded parmesan cheese

1 cup ricotta cheese

2 tsp Herb’s Crushed Garlic

2 heaping tbsp Italian seasoning

1/2 pineapple chopped or diced (your preference)

2 cups chopped or diced ham (your preference)

Directions

Prepare the Yeast Mixture: In a bowl, combine 2 cups of hot water with the yeast and sugar, stirring well. Set aside for 15 minutes, until the mixture bubbles.

1. Prepare the Filling: While waiting for the yeast to activate, mix together all the filling ingredients in a separate bowl.

2. Make the Dough: In a stand mixer, add the flour and salt. Gradually pour in the yeast mixture while mixing on a slow speed. Once combined, increase the mixer speed to medium until a dough forms.

3. Let the Dough Rise: In a large bowl, add 2 tablespoons of olive oil and roll the dough ball in it until it’s fully coated. Cover the bowl with plastic wrap and let the dough rise for 1 hour.

4. Shape the Calzones: Once the dough is ready, form it into an oval shape and divide it into 8 pieces. On a floured surface, roll each piece of dough out fairly thin (circle or oval shapes work well).

5. Fill and Seal: Spoon about 3/4 cup of the filling onto one side of each rolled-out dough piece. Fold the other side over to create a pocket, then pinch and twist the edges to seal (you can use a bit of water on the edge if needed).

6. Bake: Brush the tops with egg wash, and bake at 450°F for 12-15 minutes, until golden brown.

Enjoy!

Notes: These freeze well. Once you have done the egg wash, pop them into the freezer on a tray with parchment paper, and then once frozen, transfer them to ziploc bags. They will store in the freezer for up to three months.

Photos Hofstede’s Country Barn

Recipe property of Haley Crofton-Sleigh