| Level: | Easy |
| Total: | 42 min |
| Prep: | 12 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- All-purpose flour, for dusting
- 1 (13 to 16-ounce) ball pizza dough
- Cornmeal, for dusting
- 2 cups (8 ounces) shredded provolone cheese
- 2 cups (8 ounces) shredded fontina cheese* see Cook’s Note
- 1 (4-ounce) salami, diced into 1/2-inch pieces
- 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
- 1/4 cup coarsely chopped kalamata olives
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 egg, beaten
- Serving suggestion: warm marinara sauce
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
- On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.
- In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 658 |
| Total Fat | 41 g |
| Saturated Fat | 18 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 31 g |
| Cholesterol | 117 mg |
| Sodium | 1530 mg |
Reviews
This was so easy to make. My hubby liked it. He’s not a fan of olives but he said it was ok in it.
This is an excellent recipe. We made slight alterations due to personal preferences–we left out the olives and added a bit of pepperoni. That being said, we’ve made it dozens of times and find the flavors fabulous and the recipe quite easy, especially if you make your pizza dough ahead of time! Definitely a keeper
Giada you are truly a blessing in my kitchen. I have been cooking for my husband for 33 years now. My favorite cuisine is anything Italian. Thank you for all your recipes. Tonight is calzone and panna cotta. I know it will be fantastic.
I made this calzone for my family and the results were horrible!!!!! I think the combination of the provolone cheese and the kalamata olives made this so salty that we could’nt eat it. I love the concept of a calzone so I will make it again and instead of kalamata olives I’ll use black olives, and instead of provolone I will substitute a milder cheese.
I was amazed at how easy it was and how flavorful. Overall it went well but did some things different, WW pizza dough and regular olives versus kalamata as we had some to use up.
The first night, found having the salami was too salty. I think I would use peperoni instead. Noticed it wasn’t as salty on other nights though as left overs..I would also like to split the dough in thirds and make smaller calazones, personal size. I think it would be better for presentation and portions. Will definately try again.
The first night, found having the salami was too salty. I think I would use peperoni instead. Noticed it wasn’t as salty on other nights though as left overs..I would also like to split the dough in thirds and make smaller calazones, personal size. I think it would be better for presentation and portions. Will definately try again.
I used ham instead of salami, and smoked mozzarella instead of fontina. I also added some sliced artichoke hearts. So delicious! The kalamata olives add such an amazing and richness. flavor. This is a great recipe to prepare for parties.
Made this recipe a couple nights ago and it turned out great. Fontina cheese was just too expensive so i substituted it with mozzarella instead but it was still great. Also we are vegetarians so i didn”t put the salami but instead i put mushrooms. All around a great recipe though.
I surprised myself with how good this calzone came out! I followed Giada’s recipe completely except that I used a pizza dough from Trader Joe’s. The flavors of the roasted red peppers, cheese, salami, and olives were fantastic! The cornmeal for dusting was a great addition to the bottom. I baked the calzone on a pizza crisper pan on top of aluminum foil and it came out with this crust that I thought would only come from the pizza place. A definite repeat recipe!!!
The hardest part in making this recipe for me was to STOP EATING the filling before I assembled the calzone. It ended up just a tad skinnier because of that! It’s a wonderful tasting treat. The cheeses were fantastic but I think I could use shredded mozzarella sometimes to save time and money, Thanks from Alabama, Giada! LOVE IT!
So delicious! Can easily be a main course, or feed a crowd– the calzone is huge!