Calzone With Ham, Salami, Cheese

Name: Calzone With Ham, Salami, Cheese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 , 6 serving(s)
Ingredients: 453.59 g frozen white bread dough; 56.69 g thin sliced ham; 56.69 g thin sliced genoa salami; 56.69 g sliced smoked provolone cheese; 29.57 ml butter, melted

Submitted by LisaAD

"Yummy calzone that you can take anywhere. This recipe comes from my Italian neighbor. These calzone's disappear fast. The bread dough adds 195 calories per serving."

Download

photo by LisaAD

Ready In:: 1hr
Ingredients:: 5
Serves:: 6

ingredients

453.59 g frozen white bread dough
56.69 g thin sliced ham
56.69 g thin sliced genoa salami
56.69 g sliced smoked provolone cheese
29.57 ml butter, melted

directions

Punch down dough and begin kneading. Knead on a floured surface until all bubbles disappear. Roll out to 1/8 of an inch.
Butter the rolled out bread dough.
Place torn pieces of ham and salami being careful to not overlap. Place cheese on top of ham and salami and on bread. Leave an inch on all sides free of fillings.
Roll up and spritz with olive oil and bake in a 375 degree oven for around 45 minutes, or until bread is deep golden brown.

Questions & Replies

U deliver and stay for until I finish the food u bring me?

Juan H.

Reviews

I made these today and they were delicious! Using the frozen bread dough is a good idea, really saves time. Thank you for the great recipe.

Euphegenia

RECIPE SUBMITTED BY

LisaAD

I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking. I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream! So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.

View Full Profile