Best Mozzarella Salami Or Pastrami Calzone Recipes

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EASY CALZONE RECIPE



Easy Calzone Recipe image

Salami, mozzarella, provolone, tomato sauce, and banana pepper stuffed calzones topped with a delicious Italian seasoning mix, and baked to golden brown perfection. This simple meal comes together in just a few minutes time, and is great for a busy weeknight or an indulgent weekend.

Provided by Rachael

Categories     Main Course     Main Dish

Time 30m

Number Of Ingredients 10

1/2 pound Eckrich Hard Salami
2 lbs Prepared Pizza Dough
4 ounces Pizza Sauce
4 slices Provolone Cheese (cut in half)
1/2 cup Pickled Banana Peppers
1 cup Mozzarella Cheese (shredded)
1 Tablespoon Olive Oil
Salt & Pepper (to taste)
1 Tablespoon Italian Seasoning
1 Teaspoon Parmesan Cheese

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



Easy Calzone Recipe image

Easy calzones make for a fun lunch or dinner. These stuffed pizza pockets are filled with all the classic toppings - meat, cheese and your choice of sauce.

Provided by Natalya Drozhzhin

Categories     Easy

Time 45m

Number Of Ingredients 8

2 lb pizza dough
1 cup pizza sauce
1 cup pepperoni
1/2 cup salami
2 cups shredded mozzarella
1 cup ricotta cheese
2 tbsp oil
1/2 cup parmesan cheese

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.

Nutrition Facts : Calories 578 kcal, Carbohydrate 58 g, Protein 26 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 62 mg, Sodium 1690 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

MOZZARELLA-SALAMI OR PASTRAMI CALZONE



Mozzarella-Salami or Pastrami Calzone image

Found this recipe on a website a couple of years ago, don't know who to credit for it, but it is easy, and yummy!!!! The ingredients are only limited to your imagination. I am just sharing a foundation that you can build off of!!! ENJOY!!!!

Provided by Jenny Moretz

Categories     Pizza

Time 40m

Number Of Ingredients 9

2 large eggs
1/4 c chopped fresh parsley
1 tsp grated lemon zest
1/4 lb shredded reduced-fat mozzarella cheese
extra-virgin olive oil, for brushing
1 13.8-ounce tube refrigerated pizza dough
1/4 lb deli-sliced salami (any meat of your liking), cut into thin strips
1 1/2 c giardiniera (pickled mixed vegetables), drained
1/4 lb sliced provolone cheese

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)



Salami Mozzarella Calzone Recipe - (4.5/5) image

Provided by á-10360

Number Of Ingredients 9

2 large eggs
1/4 cup fresh parsley, chopped
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil, for brushing
1 (13.8-ounce) tube refrigerated pizza dough
1/4 pound deli-sliced salami, cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound provolone cheese, sliced

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



Salami-Mozzarella Calzone image

So Good!!!!

Provided by Brandy Bender

Categories     Pizza

Time 40m

Number Of Ingredients 9

2 large eggs
1/4 c fresh parsley, chopped
1 tsp grated lemon zest
1/4 lb mozzarella cheese, shredded
extra virgin olive oil, for brushing
1 tube pizza dough (13.8 ounces)
1/4 lb deli sliced salami, cut into thin strips
1 1/2 c pickled mix vegetables, drained (giardiniera)
1/4 lb provolone cheese, sliced

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



Cheesy Calzones with Ham and Genoa Salami image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 calzones

Number Of Ingredients 17

1 recipe basic pizza dough, prepared as described for calzones, recipe follows
2 ounces finely chopped cured ham
2 ounces finely chopped Genoa salami
1 1/2 cups ricotta cheese, drained
1/2 pound mozzarella cheese, cut into 1/2-inch cubes
1/4 cup grated Parmesan
1/2 cup chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
Cornmeal, for dusting pizza peels
Cornmeal, as necessary, for dusting pizza peel
1 package active dry yeast
1 cup warm water (110 degrees F)
Pinch sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour, plus more if necessary

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



Calzone Rolls with Salami, Tomato and Basil image

Provided by Rachael Ray : Food Network

Time 17m

Yield 4 servings

Number Of Ingredients 8

4 large, crusty Keiser rolls
1 1/2 cups ricotta cheese
Salt and pepper
1/4 pound salami, chopped
1/4 cup Parmigiano-Reggiano
8 slices fresh mozzarella
8 slices vine ripe tomato
8 fresh basil leaves, torn or sliced

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



Calzone image

Buy pizza dough to make this hearty dinner for two with Parma ham and melty mozzarella. You can make it in less time than your local takeaway delivers

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 8

½ tbsp olive oil
1 garlic clove , crushed
200ml passata
½ small bunch basil , leaves picked
2 slices Parma ham , torn into bite-sized pieces
30g sundried tomatoes , chopped
50g mozzarella , torn into chunks
2 x 220g packs pizza dough

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.

Nutrition Facts : Calories 967 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 146 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 6 milligram of sodium

CALZONE WITH HAM, SALAMI, CHEESE



Calzone With Ham, Salami, Cheese image

Yummy calzone that you can take anywhere. This recipe comes from my Italian neighbor. These calzone's disappear fast. The bread dough adds 195 calories per serving.

Provided by LisaAD

Categories     Lunch/Snacks

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 5

16 ounces frozen white bread dough
1/8 lb thin sliced ham
1/8 lb thin sliced genoa salami
1/8 lb sliced smoked provolone cheese
1/8 cup butter, melted

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.

Nutrition Facts : Calories 117.7, Fat 10, SaturatedFat 5.4, Cholesterol 31.3, Sodium 426.1, Carbohydrate 0.3, Sugar 0.1, Protein 6.5

HOT ITALIAN PARTY SANDWICHES



Hot Italian Party Sandwiches image

It doesn't get much easier, or more delicious, than this hot Italian sandwich recipe. These sandwiches are the perfect appetizer for parties, gatherings or a hungry family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 35m

Yield 12 servings.

Number Of Ingredients 13

1 package (12 ounces) Hawaiian sweet rolls
1/2 cup mayonnaise
2 tablespoons prepared pesto
6 slices part-skim mozzarella or provolone cheese
6 thin slices deli ham
9 thin slices hard salami
6 thin slices deli pastrami
1-1/4 cups giardiniera
1/2 cup shredded Parmesan cheese
1 cup fresh basil leaves
1/2 cup sliced red onion
1/4 cup prepared zesty Italian salad dressing
Pepperoncini

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.

Nutrition Facts : Calories 290 calories, Fat 17g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1026mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.

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