One of my favorite things to eat is pizza and/or calzones. I’m fortunate enough to have a best friend who owns a business who makes both, so I think I’ve tried almost any combination out there.
On Sundays sometimes I’ll make a calzone for dinner, not only because my family loves it, but it could feed plenty of people, and really stretches your dollar.
Here’s a recipe for a recent calzone I made. I call it an Antipasto Calzone, because everything in it I put in an Antipasto during the holidays.
- 1 lb of dough (you can use a can of Pillsbury pizza dough too for fast results)
- ¼ lb Salami (I used Genoa)
- ¼ lb hot capicolla
- ¼ lb provolone cheese
- couple of handfuls of shredded mozzarella
- ½ cup of chopped Giardinera vegetables (they are hot pickled vegetables always seen in a jar. You can find them in the pasta aisle usually)
- If using real dough and not canned, take it out of the plastic bag, put it in a bowl with some flour so it doesn't stick and let it rise for a couple of hours.
- Roll out your dough as you would for a pizza and begin to assemble calzone.
- Pre-heat oven too 400 degrees.
- Scatter slices of salami on the dough just like you're making pizza. Next add the hot capicolla. Then add the provolone slices the same way. Next add your chopped pickled vegetables. Make sure there isn't a lot of liquid left on the vegetables, as it could leave the dough soggy.
- After that top of the calzone with mozzarella to your liking.
- I roll my calzone twice. But depending on the size it could vary. After you're done rolling it, pinch the sides of the dough under, and make sure no filling is coming out.
- Rub some olive oil on the top of the calzone, then sprinkle some grated cheese and italian seasoning if you have it.
- Place it on a cookie sheet, or pizza pan.
- Bake for 18-20 minutes, or until done.
- Wait a few minutes for it to cool before cutting into it.
Have you ever tried a calzone? Or is it just a Northeast thing?