Muffuletta Calzones

"Recipe is from Southern Living. A take on the traditional New Orleans sandwich. Rinsing the pickled vegetables removes some of the brine, making them a little less salty. Roll each piece of dough a little at a time so it can rest and stretch a lot easier."
 
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photo by breezermom photo by breezermom
photo by breezermom
Ready In:
44mins
Ingredients:
8
Serves:
2-4
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ingredients

  • 2 tablespoons olive oil, divided
  • 1 cup pickled vegetables, mixed (jarred, rinsed and drained and finely chopped)
  • 1 (7 ounce) package provolone cheese (Italian blend, shredded)
  • 8 slices genoa salami (thin slices and chopped)
  • 12 cup ham, diced
  • 14 cup pimento stuffed olive, sliced
  • 1 lb pizza dough
  • 2 tablespoons parmesan cheese, grated
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directions

  • Preheat oven to 425 degrees F.
  • Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
  • Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
  • Place 2 dough circles on a lightly greased baking dish. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 tablespoons olive oil and sprinkle with parmesan cheese.
  • Bake at 425 degrees F for 20 - 24 minutes or until golden brown.

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Reviews

  1. I made this as posted, except I used olive salad from Central Grocery in New Orleans instead of the pickled veggies and olives. I was able to pick up pizza dough at the Publix bakery, so this was a breeze to make. Delicious! Thanks for sharing! Made for your win in Football Pool, Week 15, 2014 at Yuku.com
     
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