Giada De Laurentiis - Antipasto Calzone

Antipasto Calzone

ingredients

4 to 6 servings


Antipasto Calzone Flour for dustingall purpose flour1 1 (1-pound) ball store-bought pizza doughpizza dough1 1 cup (4 ounces) shredded provolone cheeseprovolone cheese4 1 cups (4 ounces) shredded Fontina cheese* see Cook's Notefontina cheese4 1 (4-ounce) salami diced into ½-inch piecessalami4 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)jarred roasted red bell peppers2 ¼ cup kalamata olives, coarsely choppedkalamata olives¼ ¼ cup extra-virgin olive oil, plus extra, for drizzlingextra-virgin olive oil¼ 1 egg, beatenegg(s)1 Cornmeal for dustingcornmeal1

Antipasto Calzone

Flour for dusting

1 (1-pound) ball store-bought pizza dough

1 cup (4 ounces) shredded provolone cheese

1 cups (4 ounces) shredded Fontina cheese* see Cook's Note

1 (4-ounce) salami diced into ½-inch pieces

2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)

¼ cup kalamata olives, coarsely chopped

¼ cup extra-virgin olive oil, plus extra, for drizzling

1 egg, beaten

Cornmeal for dusting

instructions


Antipasto Calzone Serving suggestion: warm marinara sauce Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Sprinkle a baking sheet with cornmeal. On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet In a medium bowl, combine the cheeses, salami, peppers, olives, and olive oil. Spoon the mixture onto one halfof the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake for 20 to 25 minutes until golden brown. Cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if you choose.

Antipasto Calzone

Serving suggestion: warm marinara sauce

Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Sprinkle a baking sheet with cornmeal.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet

In a medium bowl, combine the cheeses, salami, peppers, olives, and olive oil. Spoon the mixture onto one halfof the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough.

Bake for 20 to 25 minutes until golden brown. Cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if you choose.