Best Mozzarella Salami Or Pastrami Calzone Recipes

EASY CALZONE RECIPE

Steps:

• Line a baking sheet with parchment and set aside.
• Preheat oven to 475 degrees F.
• In a small bowl combine Italian seasoning and parmesan cheese, and set aside.
• Divide pizza dough into 8 even balls of dough.
• Hand stretch each ball of dough into a round about 8 inches across.
• Then to each ball of dough: Spread 1 Tablespoon pizza sauce onto one side, leaving a space along the edges for sealing the calzone later.
• Place half a slice of provolone cheese down onto the sauce.
• Top provolone cheese with 3-4 slices Eckrich Hard Salami, folding each piece in half to make it fit inside the calzone better.
• Top with some banana peppers, mozzarella cheese, and a little more pizza sauce.
• Fold the empty half of the dough over the top of the filling, and pinch the edges together to form a crescent shape.
• Then crimp edges all around to reinforce the seal. Repeat with each calzone.
• Transfer to prepared baking sheets.
• Brush tops with olive oil and sprinkle with salt and pepper.
• Sprinkle the Italian seasoning and parmesan mixture over the top.
• Bake in preheated oven for 20 minutes or until golden brown and cooked through.
• Enjoy

EASY CALZONE RECIPE

Steps:

• Preheat the oven to 475 °F. Line the baking sheet with parchment paper or spray it with oil.
• Divide the dough into 8 equally sized pieces. Roll each piece into a 1/4" thick circle.
• Place the filling on half of each circle (pizza sauce, ricotta, pepperoni, salami and shredded mozzarella). Make sure to leave the edges clean to allow for sealing the calzone. Fold the side over the filling and crimp the edges.
• Place calzones on a baking sheet, leaving space apart. Cut a small vent on the top of each calzone. Brush the tops with oil and sprinkle with parmesan cheese. Bake for 15 minutes or until golden brown.

MOZZARELLA-SALAMI OR PASTRAMI CALZONE

Steps:

• 1. Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
• 2. Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
• 3. Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

SALAMI MOZZARELLA CALZONE RECIPE - (4.5/5)

Steps:

• Place a baking sheet upside down in the oven and preheat to 400°F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust. Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife. Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

SALAMI-MOZZARELLA CALZONE

Steps:

• 1. Place a baking sheet upside down in the oven and preheat to 400 degrees. Beat the eggs, parsley, and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
• 2. turn another baking sheet upside down; line with parchment paper and brush with olive oil. unroll the dough on the parchment paper and pat into a 9-by-12 inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
• 3. Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 minutes. Let rest 5 minutes, then cut into wedges.

CHEESY CALZONES WITH HAM AND GENOA SALAMI

Steps:

• Preheat the oven to 500 degrees F and place a pizza stone in the bottom of the oven. (Alternatively, lightly oil 2 baking sheets. Set aside.)
• Place the 4 portions of dough on a lightly floured surface. Divide the ham and salami evenly among 1 side of each of the dough circles. Top each calzone with 6 tablespoons of the ricotta cheese and divide the mozzarella cubes, grated Parmesan and basil evenly among the calzones over the ricotta. Sprinkle each calzone with 1/8 teaspoon of salt and 1/8 teaspoon of crushed red pepper. Fold the untopped half of dough over the filling, rolling the top edge underneath the bottom and pressing edges together with your fingertips to seal, crimping as you go along. Cut several small slits in the top of each calzone and transfer calzones to a pizza peel, in batches if necessary, using cornmeal to help facilitate moving the dough. Transfer the calzones to the preheated baking stone in the preheated oven and cook for 10 to 12 minutes, or until golden brown and dough is cooked through. Remove from the oven with a metal peel or spatula and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions (for 2 (12 to 14-inch) pizzas and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

CALZONE ROLLS WITH SALAMI, TOMATO AND BASIL

Steps:

• Heat the oven to 325 degrees F.
• Split the Keiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms.
• Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

CALZONE

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the oil in a saucepan, add the garlic, fry for 1 min until golden, then add the passata and half the basil leaves. Bring to the boil and cook until it is reduced to a thick sauce, so around 3 mins. Stir in the Parma ham and sundried tomatoes, season, then set aside to cool a little.
• Roll out the pizza dough to two 12-15cm circles, then split the mixture between them, piling it onto one side. Top with the mozzarella and remaining basil.
• Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.

CALZONE WITH HAM, SALAMI, CHEESE

Steps:

• Punch down dough and begin kneading. Knead on a floured surface until all bubbles disappear. Roll out to 1/8 of an inch.
• Butter the rolled out bread dough.
• Place torn pieces of ham and salami being careful to not overlap. Place cheese on top of ham and salami and on bread. Leave an inch on all sides free of fillings.
• Roll up and spritz with olive oil and bake in a 375 degree oven for around 45 minutes, or until bread is deep golden brown.

HOT ITALIAN PARTY SANDWICHES

Steps:

• Preheat oven to 350º. Cut rolls horizontally in half; place roll bottoms in a greased 11x7-in. baking dish. Mix mayonnaise and pesto until combined. Spread over cut sides of rolls. Layer bottoms with mozzarella cheese, ham, salami, pastrami, giardiniera, shredded Parmesan cheese, basil leaves and red onion. Place bun tops over filling and gently press to flatten. , Bake for 10 minutes. Remove from oven; brush with salad dressing. Bake until golden brown and cheese is melted, about 5 minutes longer. Cool slightly before cutting. Serve with pepperoncini and additional giardiniera if desired.