Tuesday, February 9, 2010

Muffaletta Calzone

Sandwiches are one of my favorite foods to serve for dinner--there are infinite variations and they are so satisfying. We have loved muffaletta sandwiches we have had in the past, so I was excited to try this calzone recipe when I saw it in my recent Cook's Country issue. As the magazine states, the "sharp, briny olive relish balances the richness of Italian meats." And, if you've tried making pizza dough in the food processor, you know how quickly this meal can come together.

6 ounces thinly sliced deli salami
1/4 cup pitted olives (kalamata, green, etc.--use a mix), chopped
1/4 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 (use your favorite recipe and weigh out 1 pound of dough)
6 ounces thinly sliced deli ham
6 ounces thinly sliced provolone
6 ounces thinly sliced deli mozzarella
2 tablespoons extra virgin olive oil

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 minute. Combine olives, red peppers, banana peppers, and garlic in bowl.

2. On lightly floured work surface, roll dough into 14-inch round about ¼ inch thick. Layer half of salami, ham, provolone, and mozzarella on half of dough round, leaving 1-inch border around edges. Spoon olive mixture over mozzarella and layer with remaining salami, ham, provolone, and mozzarella. Brush edges of dough with water, fold over filling, and crimp to seal.

3. 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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