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Muffuletta Calzones

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“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.”
READY IN:
44mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. Preheat oven to 425 degrees F.
  2. Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
  3. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
  4. 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.
  5. Bake at 425 degrees F for 20 - 24 minutes or until golden brown.

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