You may also like
Categories:Viewed: 31 - Published at: 4 years ago
Ingredients
- All-purpose flour, for work surface
- One 1-pound ball pizza dough
- Cornmeal, for baking sheet
- 1/2 cup shredded provolone (about 4 ounces)
- 1/2 cup shredded fontina (about 4 ounces)
- 1 ounce salami, diced into 1/4-inch pieces
- 1 jarred roasted red bell pepper, roasted red bell peppers, strained and diced into 1/4-inch pieces (about 1/4 cup)
- 1 tablespoons kalamata olives, finely chopped (about 5 olives)
- 1 egg
- Marinara sauce, for dipping
Method
- Place an oven rack in the center of the oven and preheat to 400 degrees F.
- On a lightly floured work surface, roll out the dough ball into a 14-inch circle about 1/4 inch thick; using a 4-inch round cutter, cut into 12 circles.
- Transfer the circles onto two heavy baking sheets dusted with cornmeal.
- In a medium bowl, combine the cheeses, salami, peppers and olives.
- Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border.
- In a small bowl, beat together the egg and 1 teaspoon water until smooth.
- Using a pastry brush, lightly brush the edge of each circle with the egg.
- Fold the unfilled half of each circle over the filling and, using the tines of a fork, press the edges together to seal.
- Brush the calzones with the egg mixture and bake until the calzones are golden brown, about 14 minutes, rotating the position of the trays halfway through.
- Serve the calzones on a platter with warm marinara sauce for dipping.
