Italian Meat And Cheese Calzone
Full of authentic Italian flavor, this recipe will make any meat lover’s day. Thin-sliced Italian capicola, salami and pepperoni, Grande Sliced Provolone, spinach and roasted red peppers are layered in folded pizza dough, brushed with garlic butter and grated Grande Parmesan Cheese.
Course: Calzones/Strombolis
Yield: One calzone
Ingredients
- 8 oz. Pizza dough (9-inch round)
- 4 slices Grande Sliced Provo•Nello® or Deli-Style Provolone
- 1 oz. Capicola, thin sliced (6 slices)
- 1 oz. Genoa salami, thin sliced (6 slices)
- 1⁄2 oz. Pepperoni, thin sliced (4 slices)
- 1⁄2 oz. Spinach, fresh, sautéed, drained (1 tbsp.)
- 1⁄2 oz. Roasted red pepper pieces, drained (1 tbsp.)
- 1⁄2 oz. Grande Parmesan Cheese, grated (1 tbsp.)
- Garlic butter, prepared, as needed
- 2 oz. Marinara sauce, warm (1/4 cup)
Directions
- Layer 1 slice Grande Sliced Provolone in center of dough; top with 3 slices capicola and 3 slices Genoa salami. Repeat layers with 1 slice Grande Sliced Provolone, 3 slices capicola, 3 slices Genoa salami and 1 slice Grande Sliced Provolone.
- Top with 4 slices pepperoni, 1/2 oz. spinach, 1/2 oz. roasted red pepper, 1/2 oz. grated Grande Parmesan Cheese and 1 slice Grande Sliced Provolone.
- Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents and brush dough lightly with garlic butter.
- Bake at 450°F for 8 1/2 to 9 minutes in an impingement oven, at 450°F for 12 to 15 minutes in a deck oven or until golden.
- Serve with 2 oz. marinara sauce portioned in a ramekin.
