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Italian Meat And Cheese Calzone

calzone

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Description

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)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents and brush dough lightly with garlic butter.
  4. 4

    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.

  5. 5
    Serve with 2 oz. marinara sauce portioned in a ramekin.
Note

Yield: One calzone

Read it online: https://grandecheese.com/recipes/italian-meat-and-cheese-calzone/