Ham & Havarti Cheese Calzone

  {tap tap tap}

  Is this thing on????  

  You all sure were quiet yesterday!  Things are finally settling down on this blog, but man, even my normal daily commenters were silent.  Either you guys hate Calzones or everyone was really busy yesterday!  LOL 🙂  

 On to the Calzone of the day:

Ham, Havarti cheese and honey mustard cream cheese? Yes, please!

My favorite thing about Calzones, is that you really can use just about anything you have in the fridge.  You could make a BBQ Chicken one, you could make a traditional Pizza one like we did yesterday, you could do a Swiss, Beef and Mushroom one, the possibilities are endless!  And, like I mentioned yesterday, if you use whole wheat or white wheat flour, instead of regular white flour, you can make this a healthier choice for your family.

The idea for THIS Calzone, came from Ham & Cheese Slab Pies, shared at Weekend Potluck by My Biscuits Are Burning!  So yummy!

Ham & Havarti Cheese Calzone

{click for easy printable}

Havarti Ham & Cheese Calzones collage txt



  • 1 cup Lukewarm water
  • 2-¼ teaspoons Active Dry Yeast
  • ½ teaspoons Sugar
  • 1 teaspoon Salt
  • 3 cups Flour {I Like To Use White Wheat}


  • 4 ounces cream cheese, softened
  • 4 Tablespoons Honey Mustard
  • 2 teaspoons Garlic Powder
  • 1 Egg + 2 Tsp. Water
  • 1 cup Ham, In Small Cubes
  • ½ whole Red Onion, Chopped
  • 1 cup Shredded Havarti Cheese {Guyere Works Great Too}

For the dough:
In your kitchen aid mixing bowl, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour, using the dough hook, and mix until smooth. Knead about 4-6 minutes on medium low speed, adding more flour if necessary. The dough should feel smooth and elastic and not stick to the sides of the bowl or your fingers. {However, do not overwork the dough!}
Lightly oil a bowl, and place dough inside, cover with sprayed saran wrap, and let dough rise in a warm place until doubled in size. {Time this takes depends on the temperature of your house, mine took 3 hours, because my house is cool!} Divide the dough in half, then each half in thirds. Shape each piece into a ball. Cover with sprayed saran wrap again, and let rise another 15 minutes.

For the filling:
While you wait, combine 4 oz of cream cheese with honey mustard and garlic powder. Set aside. Cube ham, shred cheese and chop onion, then mix these items together in a bowl.

Assembly instructions:
On a lightly floured surface, spread each dough ball into a nice sized circle. Spread with 1/6 of the cream cheese on half the circle, leaving a clean edge, then 1/6 of the ham filling on top of that. Fold in half and seal by crimping the edges of the dough with your fingers. Repeat until all 6 are done. Brush calzones with an egg wash (1 egg beaten with 2 teaspoons water). Make a small incision on the top, and bake until golden, 18 to 20 minutes at 400*.   Serve with additional honey mustard for dipping, and some raw veggies.