- 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.
More Recipes and Ideas:
Three Cheese and Artichoke Calzones, Emeril's Sopressata and Genoa Salami Calzones with Roasted Red Pepper, Baked Pasta with Tomatoes, Shiitakes, and Prosciutto, Goat Cheese Recipes, Cheese Ball Recipes, Cream Cheese, Dessert Pizza Recipes, Macaroni and Cheese Recipes, Cheese Recipes