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Recipe courtesy of Giada De Laurentiis

Antipasto Calzone

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

Directions

  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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