Calzone stuffed with mozzarella and prosciutto

Melting mozzarella, salty prosciutto and creamy mushrooms make a fabulous filling for this tasty pizza-style parcel from Paul Hollywood
By Paul Hollywood
Calzone stuffed with mozzarella and prosciutto
  • Rating:
  • Serves: 3
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes plus one hr resting for dough
  • Effort: easy



  • 200 g '00' flour
  • 5 g salt
  • 12 g fresh yeast
  • 30 ml olive oil
  • 1 tbsp sugar
  • 150 ml water


  • 450 g buffalo mozzarella
  • 150 g prosciutto ham
  • 120 g mushrooms, sliced
  • 100 ml double cream, fresh

Garlic butter

  • 50 g butter, melted
  • 20 g garlic, chopped


1. Put the flour, salt, yeast, olive oil, sugar and water in a large bowl. Mix together with your hands for three minutes, and then tip the dough onto a floured surface and knead for four minutes. Return to the bowl and leave to rest for one hour. 2. Set the oven to 210?C/gas 7. Divide the dough into three and flatten into a circle approx 20cms in diameter. Top each circle with ripped pieces of mozzarella, the prosciutto, the mushrooms and the cream. 3. Fold over each circle to make a Cornish pasty shape and crimp the edges. Mix the butter and garlic together and brush this all over the Calzone. Bake for 25 minutes, until golden brown. Serve with rocket salad.

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