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Hi everyone!

Tomorrow you have been carrying Muffuletta Calzones for dinner.  We adore Muffulettas and this sounds unequivocally good.  I’ll substantially have to make a solid pepperoni a single for my picky father though we consider a rest of us will adore it.  I’ll additionally offer a salad.

Muffuletta Calzones
Amy – amylz
4 servings Southern Living, APRIL 2008

2 tablespoons olive oil, divided
1 crater churned mixed preserved vegetables, rinsed and finely chopped
1 (7-oz.) package shredded provolone-Italian cheese blend
8 skinny slices Genoa salami, chopped (about 1/8 lb.)
1/2 crater diced baked ham
1/4 crater sliced pimiento-stuffed Spanish olives
1 bruise bakery pizza dough
2 tablespoons grated Parmesan cheese

Preheat oven to 425. Stir together 1 Tbsp. olive oil, preserved vegetables, and subsequent 4 ingredients.  Place mix on a easily floured surface. Cut mix in to 4 next to pieces. Roll any square in to a 7-inch circle.  Place 2 mix circles on a easily greased baking sheet. Spoon unfeeling reduction uniformly on tip of circles, mounding reduction on mix and withdrawal a 1-inch border. Moisten edges of mix with water, and tip with superfluous 2 mix circles. Press and tighten edges to seal. Cut tiny slits on tops to concede steam to escape. Brush with superfluous 1 Tbsp. olive oil, and shower with Parmesan cheese.  Bake during 425 for twenty to twenty-four mins or until golden brown.

Happy review Muffuletta Calzones recipes, and suffer food and splash design strange here: Amy’s WFD Blog!

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