Italian Meat And Cheese Calzone

Full of authentic Italian flavor, this recipe will make any meat lover’s day. Thin-sliced Italian capicola, salami and pepperoni, Grande Sliced Provolone, spinach and roasted red peppers are layered in folded pizza dough, brushed with garlic butter and grated Grande Parmesan Cheese.

Italian Meat and Cheese Calzone

8 oz. (9-inch round) Pizza dough

1 oz. (6 slices) Capicola, thin sliced

1 oz. (6 slices) Genoa salami, thin sliced

1/2 oz. (4 slices) Pepperoni, thin sliced

1/2 oz. (1 tbsp.) Spinach, fresh, sautéed, drained

1/2 oz. (1 tbsp.) Roasted red pepper pieces, drained

Garlic butter, prepared, as needed

2 oz. (1/4 cup) Marinara sauce, warm


Italian Meat and Cheese Calzone
Yield: One calzone
  1. Layer 1 slice Grande Sliced Provolone in center of dough; top with 3 slices capicola and 3 slices Genoa salami. Repeat layers with 1 slice Grande Sliced Provolone, 3 slices capicola, 3 slices Genoa salami and 1 slice Grande Sliced Provolone.
  2. Top with 4 slices pepperoni, 1/2 oz. spinach, 1/2 oz. roasted red pepper, 1/2 oz. grated Grande Parmesan Cheese and 1 slice Grande Sliced Provolone.
  3. Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents and brush dough lightly with garlic butter.
  4. Bake at 450°F for 81/2 to 9 minutes in an impingement oven, at 450°F for 12 to 15 minutes in a deck oven or until golden.
  5. Serve with 2 oz. marinara sauce portioned in a ramekin.


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