Broccoli, Ham & Swiss Cheese Calzones

 This is my final attempt {this week} to convince you to try your hand at Homemade Calzone dough.  And oh man, I saved the best for last.  This is my FAVORITE Calzone yet! 

Dijon mustard, fresh broccoli, ham and Swiss cheese encompassed in a soft Parmesan wheat bread.  


Broccoli, Ham & Swiss Cheese Calzones

{click title to print}

Broccoli, Ham & Cheese Collage



  • 1 cup Lukewarm Water
  • 2-¼ teaspoons Active Dry Yeast
  • 1 teaspoon Salt
  • ½ teaspoons Sugar
  • 3 cups Flour {I Prefer White Wheat}
  • 1 Egg Beaten With The Below Amount Of Water
  • 2 teaspoons Water


  • 3 Tablespoons Mayonnaise
  • 2 Tablespoons Dijon Mustard
  • 1 cup To 1 1/2 Cups Fresh Broccoli Florets, chopped
  • ½ whole Small Red Onion, Finely Diced
  • 1 cup Finely Diced Ham Cubes
  • 1 cup Shredded Swiss Cheese
  • ½ cups Shredded Colby Jack
  • 1 ounce, weight Grated Parmesan Cheese Powder

For the dough:
In the bowl of a stand mixer, combine the water, yeast, salt and sugar, and stir to dissolve. Set aside for 15 minutes, then add the flour. Using the dough hook, mix until smooth.

Knead the dough for 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. Do not overwork the dough!

Lightly oil a bowl and place dough inside, cover with greased plastic wrap, and let dough rise in a warm place until doubled in size. (The time this takes depends on the temperature and humidity of your house, mine took a couple of hours.)

Divide the dough in half, then divide each half in thirds. Shape each piece into a ball and set the 6 balls into the greased bowl again. Cover with greased plastic wrap again, and let rise another 15 minutes.

For the filling:
Combine mayo and mustard in a large bowl then add in chopped broccoli florets, diced onion, ham and cheeses, both Swiss and colby jack.

To assemble:
Preheat oven to 450 F.

On a lightly floured surface, spread each dough ball into a nice-sized circle. Spread one half of the dough circle with 1/6 of the ham filling, leaving a clean area around edge. Fold dough in half and seal, by crimping the edges of the dough together with your fingers. Set the calzone on a baking tray. Repeat until all 6 are done.

Place calzones on a baking sheet and brush the top of each with some egg wash (1 egg beaten with 2 teaspoons water). Make a small incision in the top of each using a knife. Sprinkle with Parmesan cheese.

Bake in a preheated oven at 450 F for 14-16 minutes. Enjoy!



4 thoughts on “Broccoli, Ham & Swiss Cheese Calzones

  1. Definitely looks and sounds amazing! I am definitely trying this…the dough sounds wondermous too. Thanks so much for taste testing and giving us your best. I’ve made soooo many of your recipes already, you’ve proven your taste buds can be trusted. YUUUMMM!

  2. Pingback: Recipes Using Leftover Ham | 4 little Fergusons

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