Muffuletta Calzone
By America's Test KitchenPublished on March 29, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
6 ounces thinly sliced deli salami ¼ cup pitted olives, chopped¼ cup drained jarred roasted red peppers, chopped2 tablespoons drained jarred banana peppers, chopped1 garlic clove, minced1 (1-pound) ball ready-made pizza dough 6 ounces thinly sliced mortadella 6 ounces thinly sliced provolone 6 ounces thinly sliced deli mozzarella 2 tablespoons extra virgin olive oil
Before You Begin
Sharp, briny olive relish balances the richness of Italian meats.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami on large plate lined with paper towels. Cover with 2 more paper towels and microwave until fat begins to render, about 1 minute. Combine olives, red peppers, banana peppers, and garlic in bowl.
- On lightly floured work surface, roll dough into 14-inch round about ¼ inch thick. Layer half of salami, mortadella, provolone, and mozzarella on half of dough round, leaving 1-inch border around edges. Spoon olive mixture over mozzarella and layer with remaining salami, mortadella, provolone, and mozzarella. Brush edges of dough with water, fold over filling, and crimp to seal.
- Brush 1 tablespoon oil over rimmed baking sheet. Transfer calzone to prepared baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 20 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
6 ounces thinly sliced deli salami
¼ cup pitted olives, chopped
¼ cup drained jarred roasted red peppers, chopped
2 tablespoons drained jarred banana peppers, chopped
1 garlic clove, minced
1 (1-pound) ball ready-made pizza dough
6 ounces thinly sliced mortadella
6 ounces thinly sliced provolone
6 ounces thinly sliced deli mozzarella
2 tablespoons extra virgin olive oil
Ingredients
6 ounces thinly sliced deli salami
¼ cup pitted olives, chopped
¼ cup drained jarred roasted red peppers, chopped
2 tablespoons drained jarred banana peppers, chopped
1 garlic clove, minced
1 (1-pound) ball ready-made pizza dough
6 ounces thinly sliced mortadella
6 ounces thinly sliced provolone
6 ounces thinly sliced deli mozzarella
2 tablespoons extra virgin olive oil
Ingredients
6 ounces thinly sliced deli salami
¼ cup pitted olives, chopped
¼ cup drained jarred roasted red peppers, chopped
2 tablespoons drained jarred banana peppers, chopped
1 garlic clove, minced
1 (1-pound) ball ready-made pizza dough
6 ounces thinly sliced mortadella
6 ounces thinly sliced provolone
6 ounces thinly sliced deli mozzarella
2 tablespoons extra virgin olive oil
Why This Recipe Works
With layer upon layer of meat and cheese, a traditional muffuletta is a hearty sandwich large enough to feed a small family. We took the original concept, trimmed it down, and converted it into a Muffuletta Calzone. To vary the texture and flavor of the relish, we used a mix of black and green olives. Making homemade dough was time-consuming and unnecessary. We got great results from premade supermarket dough. Although we found most of the deli meats for our Muffuletta Calzone recipe prepackaged in the supermarket, tasters preferred the meats bought freshly sliced from the deli counter.
Before You Begin
Sharp, briny olive relish balances the richness of Italian meats.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami on large plate lined with paper towels. Cover with 2 more paper towels and microwave until fat begins to render, about 1 minute. Combine olives, red peppers, banana peppers, and garlic in bowl.
- On lightly floured work surface, roll dough into 14-inch round about ¼ inch thick. Layer half of salami, mortadella, provolone, and mozzarella on half of dough round, leaving 1-inch border around edges. Spoon olive mixture over mozzarella and layer with remaining salami, mortadella, provolone, and mozzarella. Brush edges of dough with water, fold over filling, and crimp to seal.
- Brush 1 tablespoon oil over rimmed baking sheet. Transfer calzone to prepared baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 20 minutes. Serve.
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