Antipasto Calzone
- Total:
- 42 min
- Prep:
- 12 min
- Inactive:
- 5 min
- Cook:
- 25 min
- Yield:
- 4 to 6 servings
- Level:
- Easy
Ingredients
Directions
Watch how to make this recipe.
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.
My Private Notes
Cheese Guide
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