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Salami and Cheese Board Calzone Recipe

Salami and Cheese Board Calzone
Yield: 12 calzones
Salami and Cheese Board Calzone

A mix of three cheeses, three meats, Kalamata olives and fresh herbs baked to crisp perfection.

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Ingredients
  • 12 each – 8 oz. Pizza dough ball
  • 3 cups Bontá Pizza Sauce
  • ¾ cup Ricotta salata cheese, shredded
  • ¾ cup Gorgonzola cheese, crumbled
  • ¾ cup Asiago cheese, shredded
  • ¾ cup Kalamata olives, pitted, coarsely chopped
  • 12 oz. Genoa salami, shaved
  • 12 oz. Prosciutto, shaved
  • 12 oz. Capicola, shaved
  • 6 tsp. Fresh basil, chiffonade
  • 1½ tsp. Red crushed pepper flakes
Directions
  1. Preheat pizza oven to 500°F; impinger oven 475°F.
  2. Stretch dough ball to desired size, 8″ – 10″. Lay stretched dough onto a lightly floured work surface. 

    To Assemble One Calzone - Place the following onto one half of stretched dough:
    • ¼ cup Bontá Pizza Sauce
    • 2 tbsp. Ricotta salata
    • 2 tbsp. Gorgonzola cheese
    • 2 tbsp. Asiago cheese
    • 2 tbsp. Kalamata olives
    • 1 oz. Genoa Salami
    • 1 oz. Prosciutto
    • 1 oz. Capicola
    • ½ tsp. Italian flat-leaf parsley
    • ½ tsp. Basil
    • 1½ tsp. Red crushed pepper flakes 

  3. Fold dough over filling to form a ½ circle. Using thumb, press edge of dough together to seal. Make a 1″ slit in top of dough to vent calzone during baking.
  4. Bake in pizza oven for 8 – 10 minutes, impinger oven 5 – 6 minutes, or until baked through.