• Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 4

Antipasto Calzone

  • Recipe Submitted by on

 Ingredients List

  • Cornmeal, for dusting
  • Flour, for dusting
  • 1 (1 pound) ball of pizza dough
  • 1 cup (4 ounces) grated provolone cheese
  • 1 cup (4 ounces) grated fontina cheese
  • 1 (4-ounce) salami, cut into 1/2-inch pieces
  • 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup olive oil, plus more for drizzling
  • 1 large egg, beaten
  • Marinara sauce, for dipping


Adjust an oven rack to the middle position and preheat the oven to 450°F. Sprinkle a heavy baking sheet with cornmeal.
On a lightly floured work surface, roll the pizza dough into a 13-inch circle, about 1/4-inch in thickness. Transfer the dough to the prepared baking sheet.
In a medium bowl, combine the cheeses, salami, peppers, olives, and olive oil, tossing to combine. Spoon the mixture onto one half of the dough, leaving a 1-inch border. Lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and firmly press the edges of the dough together to seal. Drizzle the calzone with olive oil. Cut a 1/2-inch wide slid in the top layer of dough for venting.
Bake for 20 to 25 minutes, until the calzone is golden brown. Cool for 5 minutes before cutting into slices and serving with the marinara sauce.

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