Muffeletta Calzone Recipes

MUFFELETTA CALZONE

Steps:

• 1. 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 min. Combine olives, red peppers, banana peppers, and garlic in bowl.
• 2. On lightly floured work surface, roll dough into 14 in round about 1/4 in thick. Layer half of the salami, turkey, provolone, and mozarella on half of dough round, leaving a 1 in border around edges. Spoon olive mixture over mozarella and layer with remaining meats and cheese. Brush edges of dough with water, fold over filling, and crimp to seal. Brush 1 Tbsp oil over rimmed baking sheet. Transfer calzone to prepared baking sheet and cut four 1 in slits on top of calzone. Brush with remaining oil and bake until golden brown,about 20 min.

MUFFULETTA WELLINGTONS

Steps:

• Preheat oven to 425°. Grease a 12-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Sprinkle with cornmeal; set aside., Unroll pizza dough; cut into 6 portions. On a floured surface, roll each portion into a 6-in. square. Place 1 tablespoon olive bruschetta in center of each square; top with salami, ham, mozzarella cheese and provolone cheese. Bring 4 corners of dough together above filling; pinch edges to seal., Place in prepared skillet, seam side down. Brush with remaining 2 tablespoons butter; sprinkle with sesame seeds. Bake until golden brown, 20-25 minutes. Let stand 10 minutes before serving.

MUFFULETTA CALZONES

Steps:

• Preheat oven to 425 degrees F.
• Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
• Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
• Place 2 dough circles on a lightly greased baking dish. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 tablespoons olive oil and sprinkle with parmesan cheese.
• Bake at 425 degrees F for 20 - 24 minutes or until golden brown.