Salami and Cheese Board Calzone
A mix of three cheeses, three meats, Kalamata olives and fresh herbs baked to crisp perfection.
Yield:
12 calzones
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
Instructions
Preparation Steps
- Preheat pizza oven to 500°F; impinger oven 475°F.
-
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
- 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.
- Bake in pizza oven for 8 – 10 minutes, impinger oven 5 – 6 minutes, or until baked through.
Products in Recipe
