Ham & Cheese Calzone

This clever calzone shortcut uses a pita pocket instead of pizza dough, cutting out the rising time entirely. Slit open a pita bread, stuff it with sauteed peppers and mushrooms, ham strips, shredded Jarlsberg, parsley, and Parmesan, wrap it in foil, and bake until the cheese melts and the pita turns golden and crisp.

Jarlsberg is a Norwegian Swiss-style cheese that melts beautifully and has a mild, nutty sweetness that pairs well with the smoky ham. It’s a more interesting choice than standard Swiss and adds character without overwhelming the vegetables.

Sauteing the peppers, mushrooms, and garlic before stuffing is worth the extra step. Raw vegetables would release moisture inside the pita during baking and make it soggy. Pre-cooking drives off that liquid and concentrates the vegetable flavor so every bite is seasoned, not steamy.

Pro Tips

• Wrap tightly in foil. The foil traps steam that melts the cheese evenly and keeps the pita from drying out. Loose wrapping lets moisture escape and gives you a tough, crackery shell.
• Use a whole wheat pita for a nuttier flavor and more fiber that holds up even better to the filling.
• Let it rest 2 minutes after unwrapping before eating. The cheese is molten-hot straight from the oven.

Variations

• Use turkey or salami in place of ham for a different protein that still pairs with the Jarlsberg.
• Add a spoonful of pesto inside the pita before filling for an herby, garlicky layer of flavor.