Lunch: Muffuletta Calzones Recipe | MyRecipes

Pizza dough from the grocery store bakery encases traditional muffuletta ingredients—salami, ham, cheese, and olives.

Ingredients

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
2 tablespoons olive oil, divided
1 pound bakery pizza dough
2 tablespoons grated Parmesan cheese

Instructions

Preheat oven to 425 °. Stir together pickled vegetables, next 4 ingredients, and 1 Tbsp. olive oil.
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 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 in tops of dough 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.

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