Muffuletta Calzone Recipe

Name: Muffuletta Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup warm water (110 to 115 degrees); 1 package active dry yeast; Pinch sugar; 2 1/2 cups all-purpose flour, plus additional as needed; 1/2 teaspoon salt; 2 tablespoons olive oil; 1 pound provolone, cut into thin strips; 4 ounces mortadella, cut into thin strips; 4 ounces Genoa salami, cut into thin strips; 1 large egg, lightly beaten with 2 teaspoons water; 2 2/3 cups Jimmy's Olive Salad, recipe follows; 1 cup coarsely chopped, pitted, large green Greek olives (with herbs and marinated in oil); 1 cup coarsely chopped queen size Manzanilla olives with pimentos; 1 (15 1/2-ounce) jar marinated vegetables (in vinegar), drained and chopped into small pieces; 1 tablespoon minced fresh parsley; 1 tablespoon Roasted-Garlic Puree, recipe follows; 2 teaspoons capers, drained and rinsed; 1/4 teaspoon dried oregano; 1/2 cup plus 1 tablespoon extra virgin olive oil; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon ground white pepper; 1/8 teaspoon crushed red pepper flakes; 1 cup peeled garlic cloves; 1 cup extra virgin or regular olive oil

Servings: persons

1 cup warm water (110 to 115 degrees)
1 package active dry yeast
Pinch sugar
2 1/2 cups all-purpose flour, plus additional as needed
1/2 teaspoon salt
2 tablespoons olive oil
1 pound provolone, cut into thin strips
4 ounces mortadella, cut into thin strips
4 ounces Genoa salami, cut into thin strips
1 large egg, lightly beaten with 2 teaspoons water
2 2/3 cups Jimmy's Olive Salad, recipe follows
1 cup coarsely chopped, pitted, large green Greek olives (with herbs and marinated in oil)
1 cup coarsely chopped queen size Manzanilla olives with pimentos
1 (15 1/2-ounce) jar marinated vegetables (in vinegar), drained and chopped into small pieces
1 tablespoon minced fresh parsley
1 tablespoon Roasted-Garlic Puree, recipe follows
2 teaspoons capers, drained and rinsed
1/4 teaspoon dried oregano
1/2 cup plus 1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground white pepper
1/8 teaspoon crushed red pepper flakes
1 cup peeled garlic cloves
1 cup extra virgin or regular olive oil

1
To prepare the dough, pour warm water in a small bowl.
2
Sprinkle the yeast and sugar onto the top of the water.
3
Briefly let the water absorb the yeast, then stir to dissolve it.
4
Let stand for 15 minutes until the mixture is foamy.
5
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour and the salt on low speed.
6
Add the yeast mixture and oil, and beat until smooth, about 1 minute.
7
Add the remaining 1 cup of flour and beat for 1 minute, until the dough just clears the sides of the bowl.
8
Turn the dough out on a lightly floured work surface and knead for 2 to 3 minutes, until dough is smooth and elastic.
9
The dough should be soft, but use additional flour as needed, 1 tablespoon at a time.
10
Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rest in a warm place until tripled in bulk, about 1 1/2 hours.
11
Cut the dough into 8 pieces and roll each into a ball.
12
Using a rolling pin or your hand, flatten into 6-inch circles on a lightly floured surface.
13
Preheat oven to 425 degrees F.
14
To fill calzones, distribute the cheese and meat equally among the 8 circles of dough, placing the fillings on the lower 1/3 of each circle.
15
Moisten the edges of each dough circle with water.
16
Fold the top 1/2 of the dough over the bottom 1/2 to form a half moon, and seal the edges by crimping with a fork.
17
Lightly brush the top and edges of each calzone with egg wash.
18
Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 minutes.
19
Serve each calzone on top of a small mound of Jimmy's Olive Salad.
20
To prepare the olive salad, combine all ingredients thoroughly.
21
Cover and refrigerate for at least 4 hours to allow the salad to marinate.
22
Store in container with a tight-fitting lid.
23
Preheat the oven to300 degrees.
24
Place the garlic in a small ovenproof container and pour in the oil.
25
Use additional oil if needed to completely immerse all the garlic cloves.
26
Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
27
Strain the garlic and place in a blender along with 2 tablespoons of the oil.
28
Puree to a smooth consistency, adding a small amount of oil if necessary.
29
Pour into a container and cover the top of the puree with a thin layer of the oil.
30
Cover and store in the refrigerator.

1268

kcal

Calories

101

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 25 ingredients. The key ingredients include: 1 cup warm water (110 to 115 degrees), 1 package active dry yeast, Pinch sugar, 2 1/2 cups all-purpose flour, plus additional as needed, and more.

Yes, Muffuletta Calzone 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.

Muffuletta Calzone

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