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 Salami and Cheese Board Calzone

Salami and Cheese Board Calzone

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

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.
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