Three-Meat Calzone
By America's Test KitchenPublished on November 8, 2011
Yield
Serves 4
Ingredients
6 ounces thinly sliced salami 2 ounces pepperoni, thinly sliced1 cup ricotta cheese ½ cup grated Parmesan cheese ½ cup chopped fresh basil 2 tablespoons extra-virgin olive oil Flour for dusting work surface 1 (1-pound) ball ready-made pizza dough 4 ounces capicola, thinly sliced8 ounces mozzarella cheese, thinly sliced
Before You Begin
Serve this overstuffed calzone with your favorite tomato sauce if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
- Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
- Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.
Yield
Serves 4Ingredients
6 ounces thinly sliced salami
2 ounces pepperoni, thinly sliced
1 cup ricotta cheese
½ cup grated Parmesan cheese
½ cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Flour for dusting work surface
1 (1-pound) ball ready-made pizza dough
4 ounces capicola, thinly sliced
8 ounces mozzarella cheese, thinly sliced
Ingredients
6 ounces thinly sliced salami
2 ounces pepperoni, thinly sliced
1 cup ricotta cheese
½ cup grated Parmesan cheese
½ cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Flour for dusting work surface
1 (1-pound) ball ready-made pizza dough
4 ounces capicola, thinly sliced
8 ounces mozzarella cheese, thinly sliced
Ingredients
6 ounces thinly sliced salami
2 ounces pepperoni, thinly sliced
1 cup ricotta cheese
½ cup grated Parmesan cheese
½ cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Flour for dusting work surface
1 (1-pound) ball ready-made pizza dough
4 ounces capicola, thinly sliced
8 ounces mozzarella cheese, thinly sliced
Why This Recipe Works
Calzones aren’t exactly thought of as quick and easy, but thanks to store-bought dough, our Three-Meat Calzone recipe makes great weeknight fare. Baking the calzones in a very hot oven crisped the crust and cooked the filling quickly. Scoring the top of our Three-Meat Calzone with a few slits allowed the steam to escape, which prevented the filling from getting soggy and the interior crust from getting gummy.
Before You Begin
Serve this overstuffed calzone with your favorite tomato sauce if desired.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
- Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
- Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.
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