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MUFFULETTA CALZONES
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| Pre-notes: |
| 2009-08-13 |
Pulled from Southern Living, though not yet tried. |
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| Ingredients: |
2 Tablespoons EVOO
1 cup jarred mixed pickled vegetables, rinsed and finely chopped
7 oz. shredded provolone-Italian cheese blend
8 thin slices Genoa salami, chopped (about 1/8 lb.)
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1/2 cup diced cooked ham
1/4 cup sliced pimiento-stuffed Spanish olives
1 lb bakery pizza dough
2 Tablespoons grated Parmesan cheese
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| Procedures: |
- Preheat oven to 425o. Stir together 1 T EVOO, pickled veggies and next 4 ingredients.
- Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7" 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" 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 Tablespoon olive oil and sprinkle with parmesan cheese.
- Bake at 425o for 20-24 minutes or until golden brown.
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| Notes: |
Rinsing the pickled vegetables removes some of the brine, making them a little less salty.
Roll each piece of dough a little bit at a time so it can rest and stretch a lot easier.
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