Ingredients
1 ball Naples-style pizza dough
Fine semolina, for dusting
1⁄2 cup ricotta
1 1⁄2 oz. thinly sliced cooked Italian ham, cut into ¼" strips
1 1⁄2 oz. thinly sliced hard salami, cut into ¼" strips
1⁄4 cup grated pecorino romano
1⁄3 cup Naples-style pizza sauce
2-3 fresh basil leaves
Instructions
Place a pizza stone under the broiler; heat for 30 minutes. Dust dough with semolina; roll into an 8" x 10" rectangle and transfer to a semolina-dusted pizza peel. Spread ricotta over dough, leaving a 1" border. Distribute the ham, salami, and half the pecorino over the top. Fold in half; pinch edges closed. Spread sauce over top; sprinkle with remaining pecorino, plus basil leaves. Slide calzone onto stone; broil until crust is puffed and charred in spots, 2-3 minutes. Serve hot.
source:http://www.saveur.com/article/Recipes/Calzone-di-Prosciutto-e-Ricotta--Ham-and-Cheese-Calzone