Antipasto Calzone

  • Level: Easy
  • Total: 42 min
  • Prep: 12 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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


  1. Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
  2. 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. 
  3. 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.

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