salami & mozzarella calzone

Last week I was on a carbohydrate kick and happened to have some leftover pizza dough in the freezer so I decided to attempt my very first calzone. I started with this recipe from Food Network and altered it based on the reviews and my personal taste. The flavors of this calzone are spot-on… salty, cheesy, meaty, yummy. Unfortunately, my pizza dough was a little past its prime. I think the “useful life” of the homemade pizza dough is about a month in the freezer but mine was from JANUARY. I still thought it’d work, but no. I mean, we still ate it, but it would’ve been way better fresh. The dough was sticky and hard to work with (pics to follow) and the texture after baking was tougher than we would like. Nevertheless, I thought I’d share the recipe because with fresh dough it’ll be perfect. I’ll definitely be making it again.

Here’s what you’ll need:

  • 2 large eggs
  • 1/4 pound shredded reduced-fat mozzarella cheese
  • Extra-virgin olive oil, for brushing
  • 1 13.8-ounce tube refrigerated pizza dough (or homemade)
  • 1/4 pound deli-sliced salami, cut into thin strips
  • 1 1/2 cups giardiniera (pickled mixed vegetables), drained & chopped
  • 1/4 pound sliced provolone cheese

Pre-heat a pizza stone in the oven at 400° while you’re prepping the ingredients. Beat one egg in a large bowl and add the shredded mozzarella.

Beat the other egg in a small bowl and reserve it for brushing on the crust.

Roll out some parchment paper and brush with olive oil (totally missed this step… no wonder mine was sticking!). Unroll the pizza dough on the paper and press into a 9-by-12-inch rectangle.

Now, build the calzone. Spread the mozzarella mixture over half of the dough (lengthwise) and make sure to leave a 1-inch border for sealing.

Chop the salami and the giardiniera into bite size slices/pieces.

Now top the mozzarella with the sliced salami.

And the giardiniera. Now, I will say that in some of the reviews for this recipe, people were put off by the pickled vegetable flavor. So make sure you like the taste of it before you add it and I think it helped to chop it into smaller pieces so that you only got a small bit with each bite.

And lastly, cut the sliced provolone in half and top the entire mixture with the slices.

And if you’re up for it… sprinkle this with some red pepper flakes.

Brush a little of the egg around the corners of the calzone.

And that is the last of the “normal” pics of my calzone. Please hold your judgment until the end. PLEASE. I already warned you that the dough wasn’t quite fresh AND the fact that I forgot the olive oil on the parchment paper. So… here’s what happened when I tried to fold the other half of the dough over to entrap the filling.

Stop laughing… I did my best to pinch all the dough around the insides. Seriously, stop laughing.

If you’re a normal person with normal pizza dough, now you should crimp the edges together to seal and then pierce the top a couple times with a knife. I clearly didn’t have to do this step since there were straight up holes in my dough. Regardless, I threw it in the oven on the pre-heated pizza stone and baked. Bake yours for 15 minutes. See, it’s not looking so bad…

After 15 minutes, remove from the oven and brush the top with the remaining egg mixture and bake another 5-10 minutes. And see, she totally redeemed herself… looks ALMOST like a normal calzone.

Let the calzone rest for 5 minutes, then cut and serve.

So… all in all a great recipe that I would recommend you make yourself. And let me know what you think!

salami & mozzarella calzone

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 4

salami & mozzarella calzone

Ingredients

  • 2 large eggs
  • 1/4 pound shredded reduced-fat mozzarella cheese
  • olive oil, for brushing
  • 1 13.8-ounce tube refrigerated pizza dough (or homemade)
  • 1/4 pound deli-sliced salami, cut into thin strips
  • 1 cup giardiniera (pickled mixed vegetables), drained & chopped
  • 1/4 pound sliced provolone cheese

Instructions

  1. Pre-heat a pizza stone in the oven at 400°.
  2. Beat one egg in a large bowl and add the shredded mozzarella.
  3. Beat the other egg in a small bowl and reserve it for brushing on the crust.
  4. Roll out some parchment paper and brush with olive oil. Unroll the pizza dough on the paper and press into a 9-by-12-inch rectangle.
  5. Spread the mozzarella mixture over half of the dough (lengthwise) and make sure to leave a 1-inch border for sealing.
  6. Top the mozzarella with the sliced salami and giardiniera and provolone.
  7. Brush a little of the egg around the corners of the calzone.
  8. Fold the dough over the mixture and crimp the edges together to seal. Pierce the top a couple times with a knife.
  9. Bake for 15 minutes. Remove from the oven and brush the top with the remaining egg mixture and bake another 5-10 minutes.
  10. Let the calzone rest for 5 minutes, then cut and serve.
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