Italian Cold Cut Calzone

A pizza night alternate. 🙂  I feel like suitNtie could sing “My Favorite Things” to this calzone (well, if I added pepperoncinis and jalepenos to it).  Moo’s godmother inspired this recipe, she makes an amazing stromboli that I’ve turned into a calzone for our purposes. Nom, nom, nom.

For what it’s worth, I’ve only recently determined the difference between a stromboli and a calzone. I wasn’t aware there was one for the longest time. Yay for marrying Italian.  This recipe is endlessly adaptable, too, which is nice!

1 pizza dough (in this case, refrigerated Pillsbury style)
1/3 lb. good quality ham
1/3 lb sandwich pepperoni
1/3 lb. genoa salami
1 cup shredded italian blend cheeses
2 tbsp. grated parmesan, for sprinkling on top of calzone
2 tbsp. dried Italian seasonings
1 heaping tsp. dried oregano

1.5 cups leftover marinara sauce, for dipping

Preheat oven to 350. Roll out dough and layer meats and cheese inside, sprinkling with herbs, before closing calzone and making sure seams are tightly sealed. slice a few small vents into top of calzone and sprinkle with grated parmesan.

Bake until top is golden brown and cheese is bubbly. Serve with small bowl of marinara for dipping.

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