Muffuletta Calzones
Indulge in the bold, savory flavors of classic Italian-inspired muffuletta with a creative twist in these Muffuletta Calzones. Perfectly golden pizza dough envelopes a delectable medley of thinly sliced ham, salami, mortadella, and melty provolone and mozzarella cheeses, making every bite a rich and satisfying experience. The star of this recipe is the zesty homemade olive salad, crafted with a mix of green and Kalamata olives, pepperoncini, capers, garlic, and fragrant oregano, all tossed in a tangy red wine vinegar and olive oil dressing. These calzones are easy to assemble, bake to perfection in under 30 minutes, and are ideal for a cozy dinner or as an on-the-go lunch. Serve them fresh from the oven with your favorite dipping sauce to elevate this handheld delight even further. Comforting, flavorful, and easy to prepare—these Muffuletta Calzones are destined to become a household favorite!
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Recipe Information
Ingredients
- 1 pound Pizza dough (store-bought or homemade)
- 4 ounces Ham, thinly sliced
- 4 ounces Salami, thinly sliced
- 4 ounces Mortadella, thinly sliced
- 4 Provolone cheese, slices
- 1 cup Mozzarella cheese, shredded
- 1 cup Green olives, finely chopped
- 1 cup Kalamata olives, finely chopped
- 1 cup Pepperoncini, chopped
- 2 tablespoons Capers, drained and rinsed
- 2 cloves Garlic, minced
- 2 tablespoons Red wine vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Oregano, dried
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the green olives, Kalamata olives, pepperoncini, capers, garlic, red wine vinegar, olive oil, oregano, salt, and black pepper. Stir well to create the olive salad and set it aside.
Divide the pizza dough into four equal portions. On a lightly floured surface, roll each portion into a circle approximately 8 inches in diameter.
Spread about 2-3 tablespoons of the olive salad onto one side of each dough circle, leaving a 1-inch border around the edges.
Layer slices of ham, salami, mortadella, provolone cheese, and shredded mozzarella on top of the olive salad.
Fold the dough over the filling to create a half-moon shape. Pinch the edges together tightly to seal, and crimp them with a fork for extra security.
Place the calzones onto the prepared baking sheet. Brush the tops with the beaten egg to encourage a golden crust during baking.
Using a sharp knife, cut 2-3 small slits on the tops of the calzones to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the calzones are golden brown and the crust is firm to the touch.
Let the calzones cool for 5 minutes before serving. Enjoy them warm with your favorite dipping sauce, if desired.
Nutrition Facts
Calories |
974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 4368 mg | 190% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 3.8 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 523 mg | 40% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 587 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
