Salami-Mozzarella Calzone

Name: Salami-Mozzarella Calzone
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 larges eggs; 59 milliliters chopped fresh parsley; 355 milliliters giardiniera (pickled mixed vegetables), drained; 1 teaspoon grated lemon zest; 113 grams shredded reduced-fat mozzarella cheese; 4 servings Extra-virgin olive oil, for brushing; 113 grams sliced provolone cheese; 391 grams refrigerated pizza dough; 113 grams deli-sliced salami, cut into thin strips

Salami-Mozzarella Calzone is a Mediterranean main course. This recipe makes 4 servings with 732 calories, 34g of protein, and 41g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of pizza dough, parsley, giardiniera, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 40 minutes. If you like this recipe, take a look at these similar recipes: Calzone With Ham, Salami, Cheese, Sopressata & Genoa Salami Calzone, and Calzone Rolls with Salami, Tomato and Basil.

Instructions

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl.

Ingredients you will need

Lemon Zest

Parsley

Egg

Equipment you will use

Baking Sheet

Bowl

Oven

Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.

Ingredients you will need

Mozzarella

Crust

Egg

Equipment you will use

Bowl

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle.

Ingredients you will need

Olive Oil

Dough

Equipment you will use

Baking Paper

Baking Sheet

Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Ingredients you will need

Mozzarella

Vegetable

Provolone

Salami

Spread

Dough

Roll

Equipment you will use

Knife

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes.

Ingredients you will need

Crust

Egg

Equipment you will use

Oven

Let rest 5 minutes, then cut into wedges.

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

2larges

eggs 59milliliters

chopped fresh parsley 355milliliters

giardiniera (pickled mixed vegetables), drained 1teaspoon

grated lemon zest 113grams

shredded reduced-fat mozzarella cheese 4servings

Extra-virgin olive oil, for brushing 113grams

sliced provolone cheese 391grams

refrigerated pizza dough 113grams

deli-sliced salami, cut into thin strips

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Calzone. 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. You could try Castello di Meleto Chianti Classico Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 34 dollars per bottle.

Castello di Meleto Chianti Classico Gran Selezione

The Castello di Meleto Chianti Classico Gran Selezione is the greatest expression of our single-varietal Sangiovese. This is a limited production wine coming from individual parcels located within the Casi and San Piero vineyards. The constant minerality present in our wines is matched here by a gentle power, extraordinary both on the nose and palate. This wine has a great capacity for ageing; only time will reveal its unique characteristics.The 2015 vintage is one of the best of the last 50 years, with a mild spring and hot, dry summer making for exceptional ripening and yields.