1 Video | Photo: Antipasto Calzone Recipe
Ingredients
- 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
Directions
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.
Cook's Note:
Put a wedge of fontina cheese in the freezer for 15 to 20 minutes to make shredding easier.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 17 reviews
By lindahanrahan_1...
brooklyn, 72
on August 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this calzone for my family and the results were horrible!!!!! I think the combination of the provolone cheese and the kalamata olives made this so salty that we could'nt eat it. I love the concept of a calzone so I will make it again and instead of kalamata olives I'll use black olives, and instead of provolone I will substitute a milder cheese.
By katherinemm
on August 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was amazed at how easy it was and how flavorful. Overall it went well but did some things different, WW pizza dough and regular olives versus kalamata as we had some to use up.
The first night, found having the salami was too salty. I think I would use peperoni instead. Noticed it wasn't as salty on other nights though as left overs..I would also like to split the dough in thirds and make smaller calazones, personal size. I think it would be better for presentation and portions. Will definately try again.
By C.L. Mac Lean
RI
on July 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used ham instead of salami, and smoked mozzarella instead of fontina. I also added some sliced artichoke hearts. So delicious! The kalamata olives add such an amazing and richness. flavor. This is a great recipe to prepare for parties.
Read all 17 reviews