Genoa Salami and Kalamata Olive Calzones #SundaySupper

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Welcome, welcome, it’s time for some #SundaySupper, y’all! Our theme this week is Stuff, Roll, and Wrap, which seemed perfect for me because I’ve been craving burritos like nobody’s business lately. But then I realized that by sheer coincidence, or fate, or something, this week’s Sunday Supper lined up with my already planned Pizza Week. So I just can’t do a burrito for today. It has to be a calzone. Hopefully, you understand…

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Calzones fall into that irritating category of foods that usually smell and look better than they actually taste. You order one out, the smell is intoxicating, you’re all but drooling when it’s served to you, you take a bite…. Annnnnndddd, disappointment. The taste is usually quite a let-down.

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Not so with this one, my friends. Turns out, this problem is fairly easy to rectify at home. in fact, I’ve always found calzones to be so easy to make at home, and to make really well at home, that I really can’t fathom how restaurants and take-out places manage to screw them up so much.

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As you can probably guess, this one is really amazing. Cheesy, gooey, salty, and full of flavor. Try it soon. You’ll love it. Promise.

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And please do not forget to check out the rest of my wonderful #SundaySupper crew!

Source: adapted from Weeknights with Giada by Giada de Laurentiis

Cornmeal, for dusting
Flour, for dusting
1 lb. pizza dough
8 oz. fontina cheese, shredded
¼ cup grated Parmesan cheese, plus extra for dusting
4 oz. thinly sliced Genoa salami, chopped
1 red bell pepper, roasted, peeled, seeded and chopped
¼ cup pitted Kalamata olives, coarsely chopped
¼ cup olive oil
1 large egg, beaten
Fresh ground black pepper
8 oz. tomato sauce
½ tsp dried oregano
Kosher salt and black pepper, to taste

Place an oven rack in the center of the oven. Preheat the oven to 450 F. Sprinkle a heavy baking sheet with cornmeal.
On a lightly floured work surface, roll out your dough into a 13-inch circle, about ¼ inch thick. Transfer the dough to the prepared baking sheet.
In a large bowl, combine the fontina, parmesan, salami, roasted red bell pepper, olives, and olive oil. Spoon the mixture onto half of the prepared dough, leaving a 1-inch border.
Beat the egg lightly in a small bowl, then use a pastry brush to lightly brush the egg around the border of the dough.
Carefully fold the unfilled side of the dough over the filling, and pinch the edges together to seal. Brush the top with egg, then sprinkle with black pepper and parmesan. Use a sharp paring knife to cut a few slits across the top of the calzone, to let steam escape.
Bake the calzone for 20 to 25 minutes, until the top is golden brown. Cool for 5 minutes. While the calzone is baking, make the dipping sauce by combining the tomato sauce with the oregano, salt and pepper. Pour into a bowl or into individual ramekins.
When the calzone is ready, cut into slices and serve with the dipping sauce. Enjoy!

Starters and Snacks

Entrees and Mains

All things Sweet

63 responses to “Genoa Salami and Kalamata Olive Calzones #SundaySupper

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  6. I haven’t had a calzone in years! I love the ingredients you used! Salami and olives, perfect!!

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  8. Love this! Calzones are on my “must make at home” list. We travel to a Restaurant in NW Denver (45 minute drive) for calzones that are to die for. Thanks for the inspiration to get busy in my own kitchen.

    • Texan New Yorker

      Thanks Lea Ann! And I’m so glad to know there *is* a restaurant out there that can make fantastic calzones, because I sure haven’t found one. Lol!

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  10. Oh my goodness… I must make these. My kids love calzones and this recipe is fabulous.

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  18. Oh, my. I love the oozing cheese…and the olives and the salami! What a gorgeous calzone!

  19. Wowzers! I’ve not made a calzone in years. If I could reach into the screen and take a bite I would.

  20. Fantastic idea for this theme, I am so wanting this right now!!

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  22. I totally agree with you on the disappointment of calzones at restaurants. Sometimes the inside is under-done or just without much flavor at all (or a terrible over-use of ricotta). Anyway, I really should do as you and make these at home.

    • Texan New Yorker

      Oh, under-done dough, so yucky! And the opposite is no better – I’ve had my share of almost burned calzones with tough dough, and of course all the flavor-less fillings. Yeah, just make them at home!

      Thanks Renee!

  23. My son is obsessed with salami & this would be a total hit in my house! Can’t wait to make it!

  24. Happy Pizza Week and Sunday Supper! Love all the gooey cheesy goodness spilling from your calzones. I can see how your calzones would only result in smiles =)

  25. Your calzones look AMAZING! I love kalamata olives AND salami! A win win for me!!

  26. You totally read my mind. I’ve been craving for calzone these days. Totally love the ingredients, especially the crusty part. Definitely pinning this for weekday meals. Yum!

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  28. I love your calzones! Great filling combination, Julie, and beautiful golden crust.

  29. That crust looks fantastic! Thanks so much for sharing, calzones rock!

  30. Calzones are the BEST!!!! They look so mouthwateringly gorgeous!

  31. I know exactly what you mean about being disappointed! But I seriously doubt with all that gooey cheese and fabulous ingredients, that this would be anything but perfect!

  32. Calzones are seriously one of my favorite foods. This looks delicious!

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  34. Calzones were one of my favorites as a kid because they don’t have tomato sauce and I have never liked tomato sauce. These look awesome, so perfectly golden brown!

  35. Oooooh I haven’t eaten a calzone in years! That’s because I agree with you – they never taste as good as I imagine them to be. I should definitely try making them myself at home. Yours look fabulous – I love that perfect, golden crust and the photos of the cheese melting out are making my stomach growl (right before bed too!).

  36. Yummmm the picture of the gooey insides oozing out of the calzone is making me so hungry!

  37. Calzones remind me of high school! We had a local pizza joint that was known for their overstuffed calzones…sometimes it was a little too much!

    But these look and sound perfect! Love the addition of fontina cheese!

  38. Love the filling you chose for your calzone – yum!

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