Favorite Italian Meat Calzone Recipe

Friday, May 31, 2013
You can add whatever your family loves. We like this one with pepperoni, capicola (Italian spice meat) and genoa salami

1 pound of pizza dough homemade or store bought (per calzone)
assorted meats pepperoni slices, prosciutto, capicola sliced thin and genoa salami

sliced fresh roma plum tomatoes
sliced roasted peppers
shredded mozzarella and provolone blend whole milk cheeses
grating cheese

sliced roasted peppers
sliced mushrooms
thinly sliced eggplant or zucchini
sliced olives
ricotta cheese
chicken sliced

(obviously you can add whatever combinations you and your family like this is a traditional Italian style calzone tailored to our tastes.)

Preheat oven to 425 degree hot oven.

Spread a little flour on some parchment paper.
Roll each piece of the whole pound of dough out on parchment paper   (for easy rolling and the dough to stick together better do not add flour to the top of the dough) spread the dough out 1/4 inch thick with a rolling pin or your hand to stretch it out. Now add the meats in layers, then tomato and all vegetables that your using all in the center,  sprinkle with cheeses. Bring both sides of the dough to the middle like a sack closing all  the dough sides to hide all the filling and sticking together so the filling is hidden. Using a large spatula or floured hands carefully pick up and place seam side down back on the parchment paper and transfer this all on a cookie sheet. Bake until crisp outside and deep brown color around 45 minutes. Serve with marinara sauce.
+claudia lamascolo  Author

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