Italian Meat and Cheese Calzone
This meaty recipe is full of authentic Italian flavor. Thin-sliced capicola, salami, pepperoni, Afino by Grande Sliced Provolone, spinach and roasted red peppers are layered in folded pizza dough and brushed with garlic butter and grated Afino by Grande Parmesan Cheese.
Course: Calzones/Strombolis
Yield: One calzone/sandwich
Ingredients
- Pizza dough: 250 gr
- Afino by Grande Provolone: four slices
- Capocollo: 30 gr (six slices)
- Genoa salame: 30 gr (six slices)
- Pepperoni: 20 gr (four slices)
- Sauteed Spinach: 60 gr
- Roasted red peppers: 60 gr
- Afino by Grande Grated Parmesan: 10 gr
- Marinara sauce: 60 gr
Directions
- Layer one slice Afino by Grande Sliced Provolone in center of dough; top with three slices capicola and three slices Genoa salami. Repeat layers with one slice Afino by Grande Sliced Provolone, three slices capicola, three slices Genoa salami and one slice Afino by Grande Sliced Provolone.
- Top with four slices pepperoni, 15 gr spinach, 15 gr roasted red pepper, 15 gr grated Afino by Grande Parmesan Cheese and one slice Afino by Grande Sliced Provolone.
- Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents and brush dough lightly with garlic butter.
- Bake at 232°C for eight and a half to nine minutes in an impingement oven, or at 232°C for twelve to fifteen minutes in a deck oven, or until golden.
- Serve with 60 gr marinara sauce portioned in a ramekin.
