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Three-Meat Calzone

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"These half-moon-shaped Italian-style turnovers are a fun alternative to a regular pizza. You often find personal-sized calzones, but here we make assembly easy by making one large one and cutting it into portions. Using presliced meats from the deli and store-bought pizza dough makes this family-friendly recipe a great weeknight option. Serve with your favorite tomato sauce for dipping, if desired."

List of Ingredients

â—¦ 6 ounces thinly sliced deli salami
â—¦ 2 ounces thinly sliced deli pepperoni
â—¦ 1 cup ricotta cheese
â—¦ ½ cup grated Parmesan cheese
â—¦ ½ cup chopped fresh basil
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 (1-pound) ball pizza dough
â—¦ 4 ounces thinly sliced deli capicola
â—¦ 8 ounces thinly sliced deli mozzarella cheese


Recipe

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 two more paper towels and microwave 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 counter, roll dough into 14-inch round about ¼ inch thick. Layer half of salami, pepperoni, capicola, 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, capicola, 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 into 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 four wedges. Serve.

Serves 4