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
Italian Meat And Cheese Calzone
Description
Ingredients
Instructions
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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.
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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.
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Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents and brush dough lightly with garlic butter.
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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.
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Serve with 2 oz. marinara sauce portioned in a ramekin.
Note
Yield: One calzone
