Antipasto Calzone

Name: Antipasto Calzone
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 egg, beaten; 227 grams cups shredded fontina cheese* see Cooks Note; 59 milliliters coarsely chopped kalamata olives; 6 servings Serving suggestion: warm marinara sauce; 59 milliliters extra-virgin olive oil, plus more for drizzling; 369 grams pizza dough; 227 grams cups shredded provolone cheese; 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup); 113 grams salami, diced into 1/2-inch pieces

Antipasto Calzone

Antipasto Calzone might be just the main course you are searching for. This recipe serves 6. One serving contains 638 calories, 31g of protein, and 41g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 42 minutes. Head to the store and pick up salami, pizza dough, provolone cheese, and a few other things to make it today. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert.

Instructions

Watch how to make this recipe.

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Dough

Roll

Transfer the dough to a heavy baking sheet dusted with cornmeal.

Ingredients you will need

Cornmeal

Dough

Equipment you will use

Baking Sheet

In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil.

Ingredients you will need

Olive Oil

Peppers

Olives

Salami

Equipment you will use

Bowl

Put the cheese mixture on 1 side of 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.

Ingredients you will need

Cheese

Dough

Egg

Equipment you will use

Pastry Brush

Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough.

Ingredients you will need

Olive Oil

Dough

Equipment you will use

Knife

Bake until golden brown, about 20 to 25 minutes.

Equipment you will use

Oven

Remove from the oven and let cool for 5 minutes.

Equipment you will use

Oven

Cut the calzone into slices and serve with warm marinara sauce, if desired.

Ingredients you will need

Marinara Sauce

Equipment

Ingredients

Servings:

egg, beaten 227grams

cups shredded fontina cheese* see Cook's Note 59milliliters

coarsely chopped kalamata olives 6servings

Serving suggestion: warm marinara sauce 59milliliters

extra-virgin olive oil, plus more for drizzling 369grams

pizza dough 227grams

cups shredded provolone cheese 2

jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)113grams

salami, diced into 1/2-inch pieces

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casan Emma Chianti Classico with a 4.8 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Casa Emma Chianti Classico

Casa Emma Chianti Classico D.O.C.G is an elegant wine with a floreal bouquet and cherry hints. It has a balanced freshness, good structure and velvety tannins. Aged for 1 year in 500 liter barrels, it has an intense ruby red color with purple reflections. With a lingering finish with good acidity and minerality, it is perfect to pair with pasta and cold cuts.