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You’ve heard of that famous New Orleans sandwich the muffuletta. You may have even tried to make and eat one, perhaps even my mini version. Now comes this crossover version, the muffuletta calzone.
Reminiscent of the spicy Italian calzone — the original pizza in a pocket — with its mixture of meats cheeses and seasonings enclosed in pizza dough, this muffuletta version varies from that in that it includes the giardiniera and olive salad of the classic sandwich.
Easily prepared with either packaged or homemade pizza dough, your favorite combination of Italian meats and cheeses, and prepared giardiniera and olive salad, you can have these on the table in less than 45 minutes from start to finish. I serve them with a simple salad and either Comeback Sauce or my homemade marinara.
We prefer making 4 smaller, individual calzones as opposed to 2 larger ones which serve 4 when cut in half. These may be frozen uncooked for up to 2 months. They make excellent additions to lunch boxes for either work or school. Let your kiddos make their own versions and they’ll be much more likely to gobble them up.
It”s chock full of spiciness and oozy melted cheese — your mouth is gonna’ be so happy, happy, happy!
Enjoy, y’all.
Notes
Loosely adapted from 1001 Ways to Cook Southern from Southern Living. This makes 2 calzones, each 2 servings. If you prefer, make 4 smaller calzones. Let each person personalize their own sandwich.
Ingredients
- 1 cup prepared giardiniera, rinsed and finely chopped
- 1 7-ounce package Italian cheese blend
- 8 thin slices Genoa salami, mortadella, capicola or soppresseta, chopped (or a combination)
- 1/2 cup diced Petit Jean Meats Hickory Smoked Ham
- 1/4 cup prepared olive salad
- 1 pound bakery pizza dough (or my homemade)
- 2 Tablespoons freshly grated Parmesan
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.
- Stir together giardiniera, Italian cheese blend, salami, ham, olive salad and 1 Tablespoon olive oil.
- Roll dough on a lightly floured surface and cut into 4 equal portions. Roll each portion into a 7-inch circle.
- Place 2 dough circles on the parchment-lined baking sheet. Spoon vegetable-meat mixture on top of circles, leaving a 1-inch margin all around.
- Moisten the edges with a brush of water; top with remaining dough circles.
- Press and crimp or fold edges to seal.
- Cut small slits across the top to allow steam to escape.
- Brush tops of calzones with remaining olive oil. Sprinkle with Parmesan cheese.
- Bake at 425 degrees for 20-24 minutes or until lightly browned.
- Cool on wire rack 5-10 minutes before serving.
