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.
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 dusted with cornmeal.
In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil.
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.
Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough.
Bake until golden brown, about 20 to 25 minutes.
Remove from the oven and let cool for 5 minutes.
Cut the calzone into slices and serve with warm marinara sauce, if desired.
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.