WATER AND FLOUR CALZONES with HAM, a super tasty recipe for an appetizer or aperitif that can be prepared in 10 minutes with a simple dough of water and flour without leavening.
You know those Sundays when you crave something delicious but don’t have the time or patience to wait for hours? Well, the water and flour calzones with ham were born just like that, from an impromptu lunch turned into an aperitif with friends.
The dough is light, without yeast, so no endless waiting. Just mix water and flour, roll it out, fill with ham and cheese (I used provola, but mozzarella or scamorza work too) and cook in a pan or oven. In a few minutes, you have a crispy appetizer on the outside and gooey on the inside that wins everyone over.
These calzones are perfect for aperitifs, as a savory snack in front of the TV, or to enrich a party buffet. And the great thing is you can even prepare them in advance and heat them up as needed: they always taste great. I often make them in mini versions, making them even more tempting and irresistible.
They are a simple, economical, and versatile recipe because with the same dough you can invent a thousand variations: with salami and ricotta, with spinach and mozzarella, with grilled vegetables, or even in a sweet version with hazelnut cream.
In short, the water and flour calzones with ham are the right idea if you want to impress without stress: crunchy, flavorful, quick, and perfect for any occasion, from lunch to dinner, from appetizer to aperitif with friends.
Join me in the kitchen today with water and flour calzones with ham.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups flour (the one you usually use)
- 1/3 cup water
- 1 oz cooked ham
- 2 oz provola cheese
Steps
Pour the flour into a bowl, add a pinch of salt, the water, and mix gradually.
Knead well, move to the floured work surface and roll it out with a rolling pin, then cut with a 4-inch cutter or a coffee mug.
Fill with the cooked ham and provola, then fold in half and seal the edges.
Brush with oil and place them on the baking sheet and bake at 356°F (180°C) for 12-15 minutes.
Bon appétit
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WATER AND FLOUR CALZONES with ham
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FAQ WATER AND FLOUR CALZONES with ham
Can I cook the water and flour calzones in a pan?
Sure, they come out crispy.
How long can I store them?
They keep for 1-2 days, best if reheated before serving.
Can I freeze them?
Both raw and cooked. Just reheat them in a pan or oven.
What else can I fill them with besides ham?
With salami, various cheeses, grilled vegetables, mushrooms, or even sweet fillings.
Is the water and flour dough without yeast?
Exactly, no leavening needed: just water, flour, oil, and a pinch of salt.
