Antipasto Calzone Recipe

Name: Antipasto Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: All-purpose flour, for dusting; 1 (13 to 16-ounce) ball pizza dough; Cornmeal, for dusting; 2 cups (8 ounces) shredded provolone cheese; 2 cups (8 ounces) shredded fontina cheese* see Cook's Note; 1 (4-ounce) salami, diced into 1/2-inch pieces; 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup); 1/4 cup coarsely chopped kalamata olives; 1/4 cup extra-virgin olive oil, plus more for drizzling; 1 egg, beaten

Servings: persons

All-purpose flour, for dusting
1 (13 to 16-ounce) ball pizza dough
Cornmeal, for dusting
2 cups (8 ounces) shredded provolone cheese
2 cups (8 ounces) shredded fontina cheese* see Cook's Note
1 (4-ounce) salami, diced into 1/2-inch pieces
2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
1/4 cup coarsely chopped kalamata olives
1/4 cup extra-virgin olive oil, plus more for drizzling
1 egg, beaten

1
Serving suggestion: warm marinara sauce
2
Put an oven rack in the center of the oven.
3
Preheat the oven to 450 degrees F.
4
On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick.
5
Transfer the dough to a heavy baking sheet dusted with cornmeal.
6
In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil.
7
Put the cheese mixture on 1 side of the dough leaving a 1-inch border.
8
Using a pastry brush, lightly brush the edges of the dough with the beaten egg.
9
Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal.
10
Drizzle with olive oil.
11
Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough.
12
Bake until golden brown, about 20 to 25 minutes.
13
Remove from the oven and let cool for 5 minutes.
14
Cut the calzone into slices and serve with warm marinara sauce, if desired.
15
Put a wedge of fontina cheese in the freezer for 15 to 20 minutes to make shredding easier.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: All-purpose flour, for dusting, 1 (13 to 16-ounce) ball pizza dough, Cornmeal, for dusting, 2 cups (8 ounces) shredded provolone cheese, and more.

Yes, Antipasto Calzone falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antipasto Calzone

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