Antipasto Calzone


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
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.

cook's notes

Place a wedge of Fontina cheese in the freezer for 15 to 20 minutes to make shredding easier.
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