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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.

Course: Calzones/Strombolis
Products used: Deli-Style Provolone, Parmesan, Provo-Nello Provolone, Provolone

Ingredients

Directions

Ingredients

Italian Meat And Cheese Calzone Yield: One calzone
  • 8 oz. (9-inch round) Pizza dough
  • 4 slices Grande Sliced Provo•Nello® or Deli-Style Provolone
  • 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
  • 1/2 oz. (1 tbsp.) Grande Parmesan Cheese, grated
  • Garlic butter, prepared, as needed
  • 2 oz. (1/4 cup) Marinara sauce, warm

Directions

Italian Meat And Cheese 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.