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New Orleans Muffaletta

muffaletta

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Description

Ingredients
    Calzone
  • 8 oz. Pizza Dough , 9-inch round (1 each)
  • 1/2 oz. Mayonnaise (1 tbsp.)
  • 4 slices Grande Sliced Provo-Nello® or Deli-Style Provolone
  • 1 oz. Genoa salami, thin sliced (3 slices)
  • 2 oz. Ham, deli-sliced (2 slices)
  • 1/2 oz. Pepperoni, thin sliced (4 slices)
  • 2 oz. Italian Olive Salad (1/2 cup (see recipe))
  • Olive oil, as needed
  • Kosher salt, as needed
  • Black pepper, as needed
    • Italian Olive Salad
  • 20 oz. Pimiento stuffed green olives, drained, chopped (4 cups)
  • 8 oz. Pickled giardiniera blend, chopped (2 cups)
  • 2 oz. Pepperoncini peppers, chopped (1/2 cup)
  • 12 oz. Red onion, thin sliced, chopped (1/2 cup)
  • 2 oz. Olive oil (1/4 cup)
  • 2 oz. Red wine vinegar (1/4 cup)
  • 1/2 oz. Capers, drained (2 tbsp.)
  • 1/4 oz. Garlic, fresh, minced (1 tbsp.)
Instructions
    Calzone
  1. 1
    Spread 1 tbsp. mayonnaise over center of dough. Arrange 2 slices Grande Sliced Provolone in center of dough; top with 1 oz. Genoa salami, 2 oz. ham, 1/2 oz. pepperoni, 2 oz. Italian Olive Salad and 2 slices Grande Sliced Provolone.
  2. 2
    Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents; brush dough lightly with olive oil and season with salt and black pepper.
  3. 3

    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.

    4. Italian Olive Salad
  4. 4
    Combine all ingredients in bowl; mix well.
  5. 5
    Cover and chill to hold.
Note

Yield: One calzone

Yield: 36 oz. (18 servings) salad

Read it online: https://grandecheese.com/recipes/new-orleans-muffaletta/