Italian Calzone With Asaigo And Olive Oil Crust

Name: Italian Calzone With Asaigo And Olive Oil Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The sandwich part; 1 tube of Pillsbury french bread; 4 ounces martadella, sliced thin; 2 ounces pepperoni, sliced thin; 1/4 cup each green and red bell peppers; 5 ounces thinly sliced fresh motzarella; 1 small jar pizza sauce. You will use 4 tablespoons for the sandwich, the rest for dipping.; 4 ounces salami, thinly sliced; topping; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1 dash each salt and pepper; 1 tablespoon grated asagio cheese

Servings: persons

The sandwich part
1 tube of Pillsbury french bread
4 ounces martadella, sliced thin
2 ounces pepperoni, sliced thin
1/4 cup each green and red bell peppers
5 ounces thinly sliced fresh motzarella
1 small jar pizza sauce. You will use 4 tablespoons for the sandwich, the rest for dipping.
4 ounces salami, thinly sliced
topping
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried parsley
1 dash each salt and pepper
1 tablespoon grated asagio cheese

1
line a cookie sheet with aluminum foil.
2
Spray with non stick spray. This will make clean up so easy for you.
3
Open up the tube of french bread, it has a seam. Pat and stretch to 9x13 inches.
4
Layer the filling in this order: mortadella, pepperoni, green pepper, motzarella cheese, red pepper, pizza sauce, salami. But do not layer over whole dough. Only layer over half of the dough. When you have layered, fold the plain side over the filled side, and press to close
5
Now for the topping. Mix together the olive oil, garlic powder, parsley, salt and pepper. Cut 6 slits on the top of sandwich, and brush with olive oil mixture. Sprinkle with the asaigo cheese.
6
Bake in a 350 degree oven for 30 minutes, or until golden brown Heat the remainder of the pizza sauce in the microwave for a minute to use for dipping.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: The sandwich part, 1 tube of Pillsbury french bread, 4 ounces martadella, sliced thin, 2 ounces pepperoni, sliced thin, and more.

Yes, Italian Calzone With Asaigo And Olive Oil Crust falls under the General 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.

That's it — enjoy your meal!