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


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


  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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