Ham 'n Cheese Calzones
17 Review(s)
24 Min
Prep : 10 Min Cook: 14 Min
The classic ham and cheese combination gets baked to perfection.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 can (283 g) refrigerated pizza crust
2
120 g deli reduced-sodium ham
3
3/4 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
4
1/4 cup Kraft Rancher's Choice Dressing
5
1 tomato, cut into 8 thin slices
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How do I make it ?
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Step 1
Heat oven to 400°F. Step 2
Unroll pizza dough on lightly floured surface; pat to 14x10-inch rectangle. Cut lengthwise, then crosswise in half to form 4 rectangles. Step 3
Top rectangles with ham to within 1/2 inch of all sides. Mix cheese and dressing; spread over ham. Top with tomatoes. Fold each rectangle in half; seal edges with fork. Place on baking sheet sprayed with cooking spray. Step 4
Bake 12 to 14 min. or until golden brown. Cool slightly before serving. Kraft Kitchen Tips!
Make Ahead
Prepare calzones as directed up to 8 hours in advance. Wrap baking sheet with plastic wrap and store in refrigerator. When ready to eat, unwrap and bake as directed.
Special Extra
After placing on baking sheet, sprinkle top of each calzone with 1 tsp. Kraft 100% Parmesan Grated Cheese and bake as directed.
Serving Suggestion
Serve with a salad of mixed greens tossed with your favourite Kraft Dressing.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 4.5 g
23 %
Cholesterol 30 mg
Sodium 890 mg
37 %
Carbohydrate 37 g
Fibre 2 g
Sugars 6 g
Protein 15 g
Vitamin A
4 %
Vitamin C
10 %
Calcium
10 %
Iron
20 %
Servings
4 servings, 1 calzone (148 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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