Cheesy Ham and Broccoli Calzone Recipe

Kid Friendly Recipes, Main Dish, Pork, Yeast Breads | 28 comments

When I saw this recipe for Cheesy Chicken Broccoli Calzones I knew I wanted to make a version of them as a recipe for using leftover Easter ham. I love gooey cheddar cheese with ham. Even better stuffed inside a crust.

Growing up eating ham for Easter was a tradition that I always looked forward to. It never occurred to me that other families might not have this same tradition, because as long as I can remember we always had Easter ham in the spring.

Imagine my surprise after Eric and I married when I found out that he didn’t really like ham all that much and this wasn’t a tradition from his childhood. What was I supposed to make for dinner on Easter now?

Incidentally, I thought that Eric’s favorite food was broccoli until a couple years ago. He told me that once while we were dating and I’ve been making broccoli ever since. Turns out that was just a joke. He doesn’t hate it, but it’s certainly not his favorite.

ham and cheese calzone

I have only made ham three or four times in the almost 9 years that we have been married. Eric always eats it without complaint, but I know it isn’t his favorite – especially because they are often large and our family is small. That means lots of leftovers.

Usually I dice up any leftover Easter ham and freeze it for use later. It’s nice to have on hand for omelets or other simple dishes. This Cheesy Ham and Broccoli Calzone recipe was perfect for using up leftovers!

I love the gooey cheese that oozes out when you bite into the calzone. Ham and cheese always go hand in hand as do broccoli and cheese. I’ll be honest – even though there is nothing fancy about these calzones, I thought they were so yummy and comforting that I ate two for lunch.

I tested one after it came out of the oven, then photographed another and since I cut it open for the picture I figured that I might as well eat it so the cheese wouldn’t go to waste.

I’m happy to report that even though the recipe contained ham (and his other “favorite” food, broccoli!), Eric enjoyed these calzones. They’ll definitely be added to our rotation, with or without Easter leftovers. Next time I might make them half the size as mini, hand-held sized calzones.

What are your favorite Easter traditions?
Do you have something special you make with leftovers?

Cheesy Ham and Broccoli Calzone

calzone filling adapted from Sargento
calzone crust adapted from Spinach, Ricotta and Tomato Calzones
serves 6-8

Print Save Recipe


No Rise Calzone or Pizza Crust:
1 1/3 cup warm water
2 packets Fleischmann’s Pizza Crust Yeast
2 tablespoons olive oil
2 teaspoons sugar
1 1/2 teaspoon salt
1 cup whole wheat flour
2 - 3 cups all-purpose flour

For the Calzone Filling:
1 3/4 cups diced ham
1 3/4 cups small broccoli florets, cut into bite sized pieces
6 ouncesMild Cheddar Cheese, shredded
2 - 3 green onions, sliced thin
1 tablespoon butter
3 tablespoons flour
10 ounces milk
1 cube or 1 teaspoon chicken bouillon
1/4 teaspoon pepper
1 1/2 tablespoon sour cream


For the Calzone Crust:

In the bowl of a stand mixer, add the warm water and yeast. Let stand for 5 minutes. After 5 minutes, whisk in the olive oil.

Meanwhile, combine sugar, salt, whole wheat, and 2 cups of all purpose flour in a bowl. Reserve the remaining 1 cup all-purpose in a separate bowl. Add the flour mixture to the water 1 cup at a time while mixing with the stand mixer's dough hook until a soft dough is formed.

If dough is still sticky, add the reserved flour 1/4 cup at a time (while still mixing) until desired consistency is reached. Dough should be soft and moist, but not sticky.

Dough does not need to rise, but keep it covered while you mix up the filling.

For the Calzone Filling:

Preheat oven to 500 degrees F.

Prepare the ham, broccoli, cheese, and green onion. Stir together in a medium-large bowl. Set aside.

In a small sauce pan, melt the butter over medium heat. Whisk in the flour until it has absorbed the butter. Slowly add the milk, whisking vigorously as you pour, until the sauce is thick and smooth. Add the bouillon and stir until dissolved. Season with pepper and, if desired, salt. Stir in the sour cream. Add the sauce into the ham mixture and stir to combine.

Divide dough into 8 equal portions and roll them into balls. It helps if you have a kitchen scale.

Roll each ball into an 8 inch circle on a lightly floured surface. Top each circle with approximately 1/2 cup of the filling mixture. Pull edge of lower crust over top to form a half circle. Press the layers together to seal.

Lower the oven temperature to 400 degrees. Transfer calzones to a greased baking sheet or a parchment lined pizza stone. If desired, brush with olive oil or an egg wash (1 egg + 1 tablespoon water, beaten). Bake at 400 degrees F for 10-20 minutes, until browned and puffy. Transfer to cooling rack to keep bottom crust crisp to sit until cool enough to handle.

Note: To freeze - cool completely, then store in a freezer safe ziploc bag in the freezer for up to a month. Defrost in the refrigerator and reheat in the oven or toaster oven at 300 degrees F.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Courtney - April 22, 2011 @ 6:19 am

    It is weird at first finding out that your husband’s traditions are not like yours. I’m used to Ham + Turkey and then variety of pasta dishes, hot and cold, and lots of fresh salad. Now it’s a lot of rice and just turkey. So I tend to bring some things that remind me of my tradition. I love these Calzones! (who doesn’t love stuffed bread?) That’s great your hubby liked them!


  • 2
    Katie - April 22, 2011 @ 7:08 am

    Oh, these will be on my must make schedule for next week. I am interested in the no-rise crust, anxious to try it. Thanks.


  • 3
    Mandi @ Life...Your Way - April 22, 2011 @ 7:10 am

    I never comment on recipes, but I now have an intense craving for these…yum!


  • 4
    Blog is the New Black - April 22, 2011 @ 7:15 am

    Love calzones- looks wonderful, Katie!


  • 5
    brandi - April 22, 2011 @ 7:35 am

    Calzones are one of our favorite things – they look so good!


  • 6
    Kenni - April 22, 2011 @ 7:53 am

    One word: yum! I love ham and brocolli and with cheese and bread thrown in it can’t be wrong!


  • 7
    Amber | Bluebonnets & Brownies - April 22, 2011 @ 10:32 am

    Ham was always an Easter tradition in our family too. A few years ago my friend Liz was coming to our Easter dinner, and was absolutely *shocked* that our Easter dinner wasn’t brisket, beans, and rice. That’s what her family always had, and I’m guessing she was just as shocked as you were at Eric. Luckily we all enjoy ham, and these calzones will be great after Easter. We have the same problem – love ham, but have a small family!


  • 8
    Sues - April 22, 2011 @ 12:06 pm

    I absolutely love calzone and these look so fresh and springy :)


  • 9
    Shaina - April 22, 2011 @ 12:52 pm

    These look fantastic!


  • 10
    Rachel - April 22, 2011 @ 1:16 pm

    Is there such thing as a calzone made with whole wheat? :) Would love any pointers.


    • Katie Goodman

      Katie replied: — April 22nd, 2011 @ 2:33 PM

      I’m not sure what you mean. I’ve included whole wheat in this recipe.

  • 11
    Tracy - April 22, 2011 @ 2:02 pm

    These look oh-so-delicious. I really need to put some of these together and then stash a few in the freezer for a quick future meal!


  • 12
    Jamie | My Baking Addiction - April 22, 2011 @ 5:43 pm

    Katie, these look incredibly delicious! And what a perfect use for leftover ham!


  • 13
    Nancy @SensitivePantry - April 22, 2011 @ 5:52 pm

    Mmmm. Your calzone looks perfect–the crust more breadlike than pizza dough. Love that.


  • 14
    Sylvie @ Gourmande in the Kitchen - April 22, 2011 @ 6:37 pm

    I adore broccoli, and you’re right is does go hand in hand with cheese beautifully.


  • 15
    Di - April 23, 2011 @ 8:52 am

    Wow! Love your blog. This calzone looks so yummy. Thanks for sharing this recipe. I’ll have to give it a try.


  • 16
    Jen - April 24, 2011 @ 4:46 am

    I’m not even cooking for Easter this year…so next week I will have to buy a ham, just to try these! Look like something we would really like.


  • 17
    Kristen - April 24, 2011 @ 1:33 pm

    Calzone’s are so versatile.. they are a favorite around here too!


  • 18
    Georgia @ The Comfort of Cooking - April 25, 2011 @ 2:23 pm

    I’ve always thought that pizza calzones were WAY too heavy, but these look nice and light and absolutely delicious! Thanks for sharing, Katie. :)


  • 19
    jenn nahrstadt - April 25, 2011 @ 5:29 pm

    well, i was a bit intimidated by the prospect of making the dough for the calzones, but i purchased the ingredients anyway. i put the yeast and the water together and took note of the time. then i lost track of time and remembered i had this recipe started 1 hr and 20 min. later! i’m happy to report that the dough turned out great–it took 3.25 C. flour for mine–and the stuffing is yummy! i used pepper jack and cheddar and frozen chopped broccoli. i also chopped the ham in my food processor so that everything would be similar in size.

    the 8″ circle recommendation was too large and resulted in leaky calzones, only netting 7 also. i would also recommend brushing with olive oil. it improves the look of them. can’t wait to have them for dinner tomorrow night! thanks for a great recipe!


  • 20
    SnoWhite @ Finding Joy in My Kitchen - April 25, 2011 @ 6:04 pm

    We made a version of these tonight; they were great! Thanks for helping us use up our leftover turkey.


  • 21
    what katie's baking - April 25, 2011 @ 9:30 pm

    oh my gosh, i love calzones!
    i’ve never found a recipe for one though. these look so awesome, katie!


  • 22
    Jen - April 26, 2011 @ 9:06 am

    I just finished making…and eating….a batch of these! I measured everything out, but only ended up with enough filling for 7. There was a small amount of leakage, with a couple…but they were delicious! I’m going to make another batch…while everything is still out…to throw in the freezer.


  • 23
    Cindy - April 26, 2011 @ 9:30 am

    Is a stand mixer really needed? I would like to try this, but I don’t want to put all the work in if the dough isn’t going to turn out.


    • Katie Goodman

      Katie replied: — April 26th, 2011 @ 10:48 AM

      No, that is the method I use, but you can just as easily knead the dough by hand.

  • 24
    Sam Henderson - April 26, 2011 @ 10:20 am

    Well, that just looks wonderful. I can’t wait to try it. The photo is lovely.


  • 25
    Beth - May 05, 2011 @ 7:22 am

    This is the best recipe. My kid loves it. Thanks for sharing . This will go in the rotation for sure.


  • 26
    Heidi - November 09, 2011 @ 1:55 pm

    Did you steam the broccoli before or just do raw! Thanks!


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