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1
Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl.
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2
Pour half of the egg mixture into a medium bowl and stir in the mozzarella.
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3
Reserve the remaining egg mixture for brushing on the crust.
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4
Turn another baking sheet upside down; line with parchment paper and brush with olive oil.
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5
Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle.
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6
Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge.
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7
Top with the salami, followed by the pickled vegetables and provolone.
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8
Fold the other half of the dough over to cover the filling.
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9
Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
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10
Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes.
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11
Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes.
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12
Let rest 5 minutes, then cut into wedges.
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13
Per serving: Calories 660; Fat 36 g (Saturated 14 g); Cholesterol 171 mg; Sodium 1,683 mg; Carbohydrate 52 g; Fiber 3 g; Protein 34 g
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14
Photograph by Antonis Achilleos
