Muffaletta Calzone

Getting kind of bored with pizzas only on Fridays.  Decided to shake it up a bit this week.  I found this calzone recipe awhile ago at Cook’s Country website.  I love muffaletta and thought this recipe sounded easy enough for a Friday night.  It was a crowd pleaser and one to make again and again.  We also had some delicious hamburgers, roasted potato wedges, deviled eggs and mini fruit pizzas.  Something for everyone!

Muffaletta Calzone

IMG_3710

6 ounces thinly sliced deli salami
1/4 cup pitted olives, chopped
1/4 cup drained jarred roasted red peppers, chopped
1/4 cup drained jarred banana peppers, chopped
1 garlic clove, minced (2 doesn’t hurt)
1 (1-pound) ball ready made pizza dough (here is my simple recipe)
6 ounces thinly sliced mortadella
6 ounces thinly sliced provolone
6 ounces thinly sliced mozzarella
2 Tablespoons extra virgin olive oil

Directions

  1.  Adjust oven rack to upper middle position and heat oven to 450 degrees. Arrange salami on large plate lined with paper towels. Cover with 2 more paper towels and microwave until fat begins to render, about 1 minute.  Combine olives, red peppers, banana peppers and garlic in bowl.
  2. On lightly floured work surface (I line with parchment paper), roll dough into 14 inch round about 1/4 inch thick.  Layer half of salami, mortadella, provolone, and mozzarella on half of dough round, leaving 1 inch border around edges.  Spoon olive mixture over mozzarella and layer with remaining salami, mortadella, provolone, and mozzarella.IMG_3703  Brush edges with water, fold over filling and crimp to seal.
  3. Brush 1 tablespoon oil over rimmed baking sheet.  Transfer calzone to prepared baking sheet and cut four 1 inch slits on top of calzone.  Brush with remaining oil and bake until golden brown, about 20 minutes. (I baked 20 minutes and it turned out great)  Serve.

I know it sounds like a lot of meat and cheese but it is the perfect amount.  I promise you will not be disappointed.  Enjoy!

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