Antipasto Calzone
- Level: Easy
- Total: 42 min
- Prep: 12 min
- Inactive: 5 min
- Cook: 25 min
- Yield: 4 to 6 servings
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
Serving suggestion: warm marinara sauce
Directions
- 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
Show:
Giada at Home
Episode:
Pizza Party
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