That's a spicy calzone!!

One of the things I love the most about Italian food is that in general, you can create it according to your taste. You don't have to follow the exact ingredients in a recipe in order for it to be fabulous. For example, the ingredients in this calzone call for roasted peppers (which Will and I generally avoid), kalamata olives (which I love, but Will detests), and diced salami (which I forgot to pick up at the grocery store, but luckily I had a random bag of pepperoni in my fridge). See what I mean? I adore calzones, but I was afraid that nothing I would make could possibly compare to the delicious calzones we purchased from the street vendors in Florence and Milan. However, Will and I absolutely loved Giada's Antipasto calzone recipe, and we happily gobbled down as much as we could for dinner-I only made two, so these things were huge!-and both of us enjoyed the leftovers for lunch the next day. Feel free to include any pizza topping ingredients that strike your fancy, and prepare yourself for a delicious meal!
Source: Food Network


  • All-purpose flour, for dusting
  • 1 (13 to 16-ounce) ball pizza dough
  • Cornmeal, for dusting
  • 2 cups (8 ounces) shredded provolone cheese
  • 2 cups (8 ounces) shredded fontina cheese
  • 1 (4-ounce) salami, diced into 1/2-inch pieces
  • 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
  • 1/4 cup coarsely chopped kalamata olives
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 egg, beaten

1. Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.
2. In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil.
3. Put the cheese mixture on 1 side of the dough leaving a 1-inch border (clearly, this did not work out so well for me. Do the best you can, but if it's not perfect don't worry. As long as you can close the sides without the filling escaping it will be just fine).
4. Using a pastry brush, lightly brush the edges of the dough with the beaten egg.
5. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal.
6. Drizzle with olive oil.
7. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough.
8. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.


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