THE BEST THING I EVER ATE.....the Calzone Edition

30 years ago, in a small NJ town, there was a small pizza parlor that made THE BEST calzones.

Like most memories of meals, I am sure that if I was to go back to that place today and order the same calzone it would not be as good.

Isn't that the way it is about most meals?
I am going to try and make a calzone that will be memorable.

Salami-Mozzarella and Sliced Provolone, no ricotta. It will probably end up more like a Stromboli than a calzone but either way it should be good.

Anything made with bread, meat and cheese can not EVER be bad.

While this recipe calls for canned pizza dough, I will be making my own. You should buy a ready made non-canned pizza dough if you have no time to make your own. Those canned doughs although convenient, are loaded with sodium and calories, which we all do not need. Most markets sell them in bags where the cheeses are for under $2.00.

I wanted to make individual ones but The Nudge said to make one BIG BAD BOY.


As I was reading the recipe I read the reviews also. Most of the ones that were writen did not like the addition of the giardiniera. I think it called for way too much. I think they were going for a muffulletta-type sandwich which as we know has the chopped olives spread topping a ton of cold cuts. The problem with adding what is traditionally a crunchy and cold topping is it just doesn't work in a baked, cheesy sandwich. I think I will puree some of it and use it as a light spread not as one of the showcased ingredients.

Sauteeing the salami gets rid of so much fat. Do NOT skip this step. I spread the mixtures lengthwise on the dough.

Fold over the dough, crimp the edges and brush with the egg wash. Let it sit while you heat the oven.

Right before sliding it into the oven crack some fresh ground pepper and sea salt on top.

This is perfect. The best pizza baked dough recipe yet, and I have made a few. I can't wait to cut it open.....

Salami-Mozzarella Calzone
adapted from Food Network Magazine
4 servings

* 1 large egg, beaten
* 1/4 cup chopped fresh parsley
* 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 or one batch homemade
* 1/4 pound deli-sliced salami or pepperoni, cut into thin strips
* 1/4 small onion, sliced
* 1/2 cup giardiniera (pickled mixed vegetables), drained and pureed
* 6 fresh basil leaves
* 2 tsp Agave Nectar or honey
* 4-5 small bread & butter pickles or cornichons
* 1 tablespoon EVOO
* 1/4 pound sliced provolone cheese or 1/2 cup fontina cheese

Place a baking sheet upside down in the oven and preheat to 400 degrees F. Add the parsley and lemon zest to the grated cheeses in a small bowl. Reserve the egg for brushing on the crust.

Make a paste by pureeing the giardiniera, basil, honey, EVOO and pickles. Set aside.

Slice salami into 1/2" slices and saute until all the oil is rendered (I ended up with 1/4 cup for 1/2 pound of salami, which if wasn't rendered would end up in your calzone....no thank you, ma'am). Drain on a paper towel lined bowl. Saute onion with 1 tsp of butter until translucent.

Brush a piece of parchment paper with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the pureed giardiniera and then the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami and fontina or 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. Flip the calzone over when transporting it onto the pre-heated baking sheet so that the cheese is on the top.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Let it rest for a few minutes while you turn the oven down to 350F. Continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.

This was absolutely THE best calzone I ever had....period.

Can serve some spaghetti sauce on the side for dipping.

Per serving: Calories 660; Fat 36 g (Saturated 14 g); Cholesterol 171 mg; Sodium 1,683 mg; Carbohydrate 52 g; Fiber 3 g; Protein 34 g