Muffeletta Calzone

Leslie Bernardi


This is my husbands favorite treat! The sharp, briny olive relish balances out the richness of the Italian meats...Its a must try yall!


★★★★★ 2 votes



  • 6 oz
    thinly sliced deli salami
  • 1/4 c
    pitted olives, (green and black), chopped
  • 1/4 c
    drained jarred roasted red peppers, chopped
  • 2 Tbsp
    drained jarred banana peppers, chopped
  • 1
    garlic clove, minced
  • 1
    (1lb) ball already-made pizza dough
  • 6 oz
    thinly sliced ham or turkey
  • 6 oz
    thinly sliced deli provolone cheese
  • 6 oz
    thinly sliced deli mozzarella cheese
  • 2 Tbsp
    extra-virgin olive oil

How to Make Muffeletta Calzone


  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami on large plate lined with paper towels. Cover with 2 more paper towels and microwave until fat begins to render, about 1 min. Combine olives, red peppers, banana peppers, and garlic in bowl.
  2. On lightly floured work surface, roll dough into 14 in round about 1/4 in thick. Layer half of the salami, turkey, provolone, and mozarella on half of dough round, leaving a 1 in border around edges. Spoon olive mixture over mozarella and layer with remaining meats and cheese. Brush edges of dough with water, fold over filling, and crimp to seal. Brush 1 Tbsp oil over rimmed baking sheet. Transfer calzone to prepared baking sheet and cut four 1 in slits on top of calzone. Brush with remaining oil and bake until golden brown,about 20 min.

Printable Recipe Card

About Muffeletta Calzone

Course/Dish: Meat Appetizers
Regional Style: Italian

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