I make this dish as an appetizer only at Thanksgiving and Christmas. It's perfect at room temperature so you can make this days in advance and just put it on the tables for when your guests arrive. Also, this is the most user friendly dough ever, so don't worry when you see that you have to roll out dough. it's nothing like a pie crust dough which we all know can be very difficult to work with.
For the dough: mix the first four ingredients and set aside. You do not have to kneed the dough you just have to make sure that everything is incorporated.
For the filling: Put a little of each deli meat in a food processor and pulse until you get small pieces, do not puree. Repeat this step until all the meat is chopped. Put this in a bowl and add the cubed pepperoni, provolone, and romano cheese. In a separate bowl whisk whole eggs, then add to meat mixture; stir until eggs are incorporated.
For the dipping sauce: Put the remaining ingredients, with the exception of the egg yolks, in a blends and puree.
To assemble and cook: Divide dough into 16 balls. Roll out one at a time into a 5”x 8” rectangle. Divide filling into 16 small portions and fill dough. Fold dough over and crimp tightly with a fork. Put as many as you can fit on a baking sheet lined with parchment paper and brush with egg yolks. Put them in the oven and bake until the calzone is golden brown, about 30 mins.
To Serve: Place two calzones on a plate along with some of the tomato spread. Slice calzone into two inch slices.
Apply the spread using a very small amount so that it does not overpower the calzone.