Healthy: Muffuletta Calzones
Tomorrow we are having Muffuletta Calzones for dinner. We love Muffulettas and this sounds really good. I’ll probably have to make a plain pepperoni one for my picky husband but I think the rest of us will love it. I’ll also serve a salad.
Amy – amylz
4 servings Southern Living, APRIL 2008
2 tablespoons olive oil, divided
1 cup jarred mixed pickled vegetables, rinsed and finely chopped
1 (7-oz.) package shredded provolone-Italian cheese blend
8 thin slices Genoa salami, chopped (about 1/8 lb.)
1/2 cup diced cooked ham
1/4 cup sliced pimiento-stuffed Spanish olives
1 pound bakery pizza dough
2 tablespoons grated Parmesan cheese
Preheat oven to 425. Stir together 1 Tbsp. olive oil, pickled vegetables, and next 4 ingredients. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle. Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with Parmesan cheese. Bake at 425 for 20 to 24 minutes or until golden brown.
Happy read Muffuletta Calzones recipes, and enjoy food and drink picture original here: Amy’s WFD Blog!