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Friday Feast: Muffaletta Calzones

January 21, 2011

When I visit JD’s parents house, one of my favorite things to do is read through my mother-in-law’s magazines to look for recipes. I found this one, and wow… what a great find. I do not remember if this was a Southern Living or Paula Dean recipe, but it’s a yummy one. For this recipe, I used Boscoli olive salad (which is a wonderful ingredient by itself… for a later post! Thanks, Mom and Dad for bringing the big jars for me at Christmas!).

Muffaletta Calzone


Ingredients

1 can jarred mixed pickled vegetables, rinsed and finely chopped

1 7oz package shredded provologne (Italian cheese blend)

8 thin slices Genoa salami, chopped

1/2 c diced cooked ham

1/4 c sliced pimiento-stuffed Spanish olives

2 tbsp olive oil (divided)

2 tbsp grated parmesan

pizza dough

  • Preheat oven to 425.
  • Stir together veggies and next 4 ingredients and 1 tbsp olive oil.
  • Cut dough in 4 equal pieces and roll into 7 inch rounds.
  • Place 2 dough circles on a lightly greased baking sheet.
  • Spoon veggies on top of circles, mounding mixture on top with 1 inch border.
  • Moisten edges of dough with water and top with remaining 2 dough circles.
  • Press and seal edges.
  • Cut small slits in tops of dough to allow steam to escape. (This is very important, and I forgot to do this!!)
  • Brush with 1 tsp olive oil and parmesan.
  • Bake for 20-24 minutes at 425 degrees or until golden brown.

Really good substitute for muffalettas that I can’t get as frequently now that I don’t live in Louisiana and, as JD can tell you, great leftovers!

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