- 40 mins
Ingredients
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 1 tsp grated lemon zest
- 1/4 pound shredded reduced fat mozzarella cheese
- EVOO for brushing
- 1 13.8 oz tube refrigerated pizza dough
- 1/4 pound sliced deli salami
- 1 1/2 cups giardiniera (pickled mixed vegetables), drained
- 1/4 pound sliced provolone cheese
Preparation
Step 1
Place a baking sheet upside down in the oven and preheat to 400.
Beat the eggs, parsley, and lemon zest together in a small bowl.
Pour half of the egg mixture into a medium bowl and stir in the mozzarella cheese.
Reserve remaining egg mixture to brush onto the crust.
Turn another baking sheet upside down, line with parchment paper and brush with evoo.
Unroll the dough onto the parchment and pat into a 9x12in rectangle.
Spread the mozzarella mixture over half the dough leaving a 1 inch border all the way around.
Top with salami, vegetables and provolone cheese.
Fold the other half over to cover the filling, crimp and roll edges to seal.
Pierce with a knife in a few places.
Slide the calzone with the parchment paper onto the hot baking sheet.
Bake 15 minutes.
Remove from oven and brush with remaining egg mixture.
Continue to bake until crust os golden brown (5-10 minutes).
Let rest 5 minutes.
Cut into wedges.