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Ham & Cheddar Stuffed Pretzel Calzones

Girl Versus Dough Recipe by

Ham & Cheddar Stuffed Pretzel Calzones

Ham, cheese and veggies all stuffed in a calzone that tastes like a pretzel. WHAT. 8 calzones

(3 comments)
  • Prep Time 45 min
  • Total Time 2 hr 0 min
  • Servings 0

Ham and Cheddar Stuffed Pretzel Calzones  

As prepared by Girl Versus Dough

Now I’ve really gone and done it.


No, really, I have. And I’m just… so… happy.

You see, for a while now – before these Ham & Cheddar Stuffed Pretzel Calzones came into my life and now it will never be the same – I’d been devising a plan to figure out how to stuff a sandwich into a pretzel, or how to make a pretzel-covered corn dog, or how to put pizza fillings inside a pretzel stick, or how to make a pizza crust that tasted like a pretzel… you get the point.

But I couldn’t do it. No matter how hard my brain muscles worked and I squinted at myself in the mirror while blaring “Eye of the Tiger” on my boombox (What?...) in hopes of inspiring some sort of magical stuffed pretzel-making revelation, I only ended up with a headache and more eye wrinkles. Or crow’s feet. Whatever they call them.

ANYWAY.

Dough for calzones

Then it hit me. “What if I made a calzone, only I put it in a bath of boiling baking soda water (which always sounds gross) and then sprinkled it with salt and baked it and it was all stuffed with cheese and veggies and ham and gooey GOOEY GOODNESS?!” I said.

Then I cackled maniacally and my eyes widened through my goggles and a storm started a-brewin’ and my hair stood on end and I woke up from my dream that was strikingly similar to “Young Frankenstein” and got to making these pretzel calzones for all ya’ll (and, apparently, contracted a Southern accent. Whatever).

Filling for Ham and Cheddar Stuffed Pretzel Calzones

I can’t even to begin to describe the deliciousness that is this recipe. It’s everything I dreamed it would be and more. Salty pieces of ham are snuggled up alongside crisp roasted broccoli and melted sharp cheddar cheese inside a pocket of soft pretzel heaven. It tastes like the best calzone plus the best stuffed pretzel you’ll ever eat in your life. I do not exaggerate.

Wrapped up and ready to cook

And they’re very, very easy to make, as if you’re getting ready to make a calzone and then plop! you accidentally drop it in a bath of boiling baking soda water (yep, still sounds gross), toss a handful of salt on top and it magically becomes a pretzel in the oven. It’s one seriously tasty mad scientist creation.

Ham and Cheddar Stuffed Pretzel Calzones, hot out of the oven

Now you get gone and do it, too, ya hear?

Overhead photo of Ham and Cheddar Stuffed Pretzel Calzones



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Ham & Cheddar Stuffed Pretzel Calzones

Ingredients

1 1/2
cups warm water
1
tablespoon granulated sugar
2 1/4
teaspoons (1 packet) active dry yeast
4 1/2
cups Gold Medal unbleached all-purpose flour
4
tablespoons unsalted butter, melted
2
teaspoons salt
1
bunch broccoli, heads trimmed and cut into smaller heads
2
tablespoons olive oil
salt
and pepper
10
cups water
2/3
cup baking soda
2
cups shredded sharp cheddar cheese
1 1/2
cups chopped deli ham
1
large egg yolk mixed with 1 tablespoon water
kosher
or pretzel salt for topping calzones

Directions

  • 1 In the bowl of a stand mixer, combine water, sugar and yeast. Allow to sit until foamy, about 5 minutes.
  • 2 Add in melted butter, flour and salt and, using the dough hook attachment, knead for about 5 minutes or until dough is slightly sticky and has completely pulled away from the sides of the bowl.
  • 3 Shape dough into a ball and place in a large lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
  • 4 Meanwhile, roast the broccoli: Preheat oven to 400 degrees F. Toss broccoli with olive oil, salt and pepper and place in a roasting pan. Roast until lightly brown and slightly crunchy, about 20-30 minutes.
  • 5 Remove from oven and set aside to cool. Keep oven on at 400 degrees F. Line two baking sheets with parchment paper and set aside.
  • 6 When dough is nearly doubled, prepare the water bath: Bring water and baking soda to a boil in a large stockpot.
  • 7 When dough is doubled, remove from bowl and place on a lightly floured surface. Divide dough into 8 equal pieces and roll each piece into a ball. Flatten each ball into an 8-inch long circle.
  • 8 Place some cheddar, then some ham, then some broccoli in the center. Fold one end of the circle over to the other end to form a half moon; pinch ends tightly to seal. Repeat with each piece of dough.
  • 9 Using a slotted spoon, carefully lower one calzone at a time into hot water bath and boil for 30 seconds, flipping over halfway through. Remove from water bath and place on prepared baking sheets. Repeat with each calzone.
  • 10 Brush calzones with egg wash and sprinkle with salt. Bake 12-15 minutes or until calzones are a deep golden brown. Remove from oven and cool slightly before serving.
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