Charcuterie Calzone Pizza
Course: DinnerCuisine: ItalianDifficulty: Easy4-6
servings45
minutes12
minutesThis is such a delicious and filling meal. I have served it cut into small squares as an appetizer or slice it up for dinner with a big salad and you are good to go. You can fill it with anything but make sure the ingredients are on the dryer side. I have made with tomato sauce and /or pesto and you must not use a lot. You don’t want the dough to become soggy. When I make this for adults I add sliced eggplant that I have brushed with olive oil and lots of fresh or dried herbs. Have fun. This is perfect for the Super Bowl. #####CAN BE MADE 1 DAY AHEAD, COOL COMPLETELY AND WRAP WELL WITH FOIL. REHEAT GENTLY, 300 DEGREE OVEN AND COOK 20 MINUTES.
Ingredients
Pizza dough (homemade, recipe on blog) or store bought
1 package of sliced Mozzarella
1 package of sliced Provolone
2-3 red peppers, cut in thirds, seeded and roasted OR 1 lg jar of roasted red peppers
1 package sliced Genoa Salami
1 package sliced prosciutto
1 lb sliced roasted or smoked turkey
1 globe eggplant, sliced thin, brushed with olive oil and sprinkled with dried herbs and roasted, optional
2-3 Tablespoons olive oil
Directions
- Preheat oven to 425. Line a rimmed baking sheet with a couple pieces parchment paper.
- Place dough on a floured surface, allow to sit for 30 minutes to warm up.
- Roll the dough out into a lg rectangle. Have the dough face you horizontally.
- Once the dough has been rolled out, begin stuffing.
- Start with sliced turkey, salami, mozzarella, prosciutto, red peppers, provolone, eggplant, turkey, and cheese
- Take one side and fold it over, dab it with olive oil as that acts as glue. Take the other side and fold it onto of the other side and rub along the seam. Fold in both ends, and use the oil as glue. Drizzle oil over bottom nd rub everywhere. Place calzone on prepared pan, seam side down. Drizzle oil over the top and make 3 small slit on top with a shard knife.
- Place in oven and cook for 12-15 minutes. You wan the calzone to be golden and the crust to be firm. Remove from oven and allow to sit for 15 minutes before eating. This can be made one day ahead and reheated.
