Three Meat Calzone
(cook's country magazine)
Serve this overstuffed calzone with your favorite tomato sauce if desired.
6 ounces thinly sliced salami
2 ounces pepperoni , thinly sliced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Flour for dusting work surface
1 (1-pound) ball ready-made pizza dough
4 ounces capicola , thinly sliced
8 ounces mozzarella cheese , thinly sliced
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.
Of course I changed it too fit our likings. I used the pizza dough from Trader Joe's (you can freeze it and its great) and I used dry herbs in the ricotta cheese mixture (rosemary, oregano, and basil because I like them). I made one with cheese, salami, pepperoni, and prosciutto and the other with just prosciutto and cheese. For the cheese in both I used half smoked gouda and half mozzarella. I made a quick tomato sauce to dip them in and everybody like them