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!
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
- 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.
- 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. Brush edges with water, fold over filling and crimp to seal.
- 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!