Some cheese recipes are meant for quiet nights. Others are made for big, cozy appetites. This ham and cheese calzone recipe is the kind you pull out when folks are good and hungry, and you want to serve something that fills them up right.
We start with soft dough, homemade if you’ve got the time, store-bought if not. Inside, we layer slices of smoked ham and plenty of Goot Essa’s Mountain Home Woodsmoked Cheddar. That cheese brings bold, smoky flavor that melts beautifully and gives each bite a little extra something.
A spoonful of mustard adds tang, a dash of seasoning pulls it all together, and before you know it, you’ve got a rustic, hearty meal that’s just right for sharing.
Let’s Make Calzones
Prep time: 20 minutes | Cook time: 20–25 minutes | Serves: 4
Ingredients
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1 pound pizza dough, divided into 4 pieces
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1 cup cooked, thick-cut ham, chopped
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1 cup shredded Goot Essa Mountain Home Woodsmoked Cheddar
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2 tablespoons whole grain mustard
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1 egg, beaten (for brushing)
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A pinch of garlic powder
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A pinch of dried thyme
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Flour for dusting
How to make it
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Preheat the oven to 425°F. Line a baking sheet with parchment or lightly grease it.
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Roll out each dough piece into a rough circle or oval, about ¼ inch thick.
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Spread a thin layer of mustard on half of each round, leaving a border around the edge.
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Layer the chopped ham and shredded cheese over the mustard. Sprinkle with garlic powder and thyme.
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Fold the dough over the filling and crimp the edges to seal. You can use a fork to press down the seams.
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Brush the tops with the beaten egg.
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Bake for 20–25 minutes or until golden brown and bubbly.
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Cool for 5 minutes before serving. They’ll be hot and cheesy inside.
The Farmhouse Touch
We like to serve these calzones with a side of homemade pickles or a little cup of tomato soup. It’s the kind of meal that feels like a hug after a long day.
And what really brings the flavor home is our Mountain Home Woodsmoked Cheddar. This cheese is cave-aged on our farm, made in small batches from milk we know well, and smoked with care to give it a rich, full taste. It holds up beautifully in the oven and gives each calzone a savory kick.
Want More Like This?
At Goot Essa, we believe cheese recipes should do more than just taste good—they should bring people together.
Whether you’re trying something new or making a family favorite, we’ve got cheeses to match the mood. Every block we make is a reflection of the hard work and care that goes into our farms and our craft.
Browse our selection, and we’ll send a little piece of the countryside straight to your kitchen.
Frequently Asked Questions
Can I freeze these calzones?
Yes. Let them cool completely, then wrap in foil and freeze. Reheat in the oven at 375°F for about 15–20 minutes until warmed through.
What other Goot Essa cheeses would work in this recipe?
Try our Garden Pepper Cheddar for a little heat or Der Alpen Cheese if you want a nuttier, aged flavor.
Can I use deli ham?
Absolutely. Just go for something thick-cut so the filling stays hearty and doesn’t get lost in the cheese.
What sauce goes well with ham and cheese calzones?
A creamy honey mustard dip works great, or go with a classic marinara if you want something more traditional.
Can I make the dough from scratch?
Yes, and we encourage it if you have the time. But no shame in using a good store-bought dough on busy nights. We’ve done it too.
