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Ham and Cheddar Stuffed Pretzel Calzones

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  • Prep 45 min
  • Total 2 hr 0 min
  • Servings 8
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Ham, cheese and veggies all stuffed in a calzone that tastes like a pretzel.
by: Girl vs Dough
Updated Apr 10, 2017
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  • 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


  • 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°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°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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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