Muffaletta Mini Calzones

by Donna Ryan

Information

Ingredients

1 pound pizza dough, at room temperature
1 /4 cup flour for work surface
1 ¼ pound Black Forest ham, sliced thin
1/3 pound Genoa Salami, sliced thin
1/3 pound provolone cheese, sliced thin
3/4 cup Olive salad, drained
1 beaten egg

Directions

Preheat oven to 350 degrees.

Cover baking sheet with parchment paper.

Place the pizza dough in an cooking spray oiled medium sized bowl and let rise 15 minutes at room temperature.

Remove dough and place on a floured surface. Gently punch down and let rest 10 minutes.

Roll out using a rolling pin to a rectangle 10 X 15 inch in size. Divided dough into 6 equal pieces .

Begin by layering the ham on the surface of the dough. Cover with an even layer and then do a second. Repeat with the salami and add a spoonful of olive salad. End with the provolone cheese.

Reserve rest of the olive salad for serving.

Gently roll the calzone into a log in three layers- jelly roll style.
Place seam side down on baking sheet.

Using a pastry brush brush the calzone with the egg wash.

Bake @ 350 for 25 – 30 minutes or until golden brown.

To serve: slice each into wedges and serve with a side of olive salad.