- All-purpose flour, for dusting
- 1 (13 to 16-ounce) ball pizza dough
- Cornmeal, for dusting
- 2 cups (8 ounces) shredded provolone cheese
- 2 cups (8 ounces) shredded fontina cheese* see Cook's Note
- 1 (4-ounce) salami, diced into 1/2-inch pieces
- 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
- 1/4 cup coarsely chopped kalamata olives
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 egg, beaten
Serving suggestion: warm marinara sauce
Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.
In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.
Put a wedge of fontina cheese in the freezer for 15 to 20 minutes to make shredding easier.
Recipe courtesy of Emeril Lagasse