Muffuletta Calzones

READY IN: 44mins


  • 2
    tablespoons olive oil, divided
  • 1
    cup pickled vegetables, mixed (jarred, rinsed and drained and finely chopped)
  • 1
    (7 ounce) package provolone cheese (Italian blend, shredded)
  • 8
    slices genoa salami (thin slices and chopped)
  • 12
    cup ham, diced
  • 14
    cup pimento stuffed olive, sliced
  • 1
    lb pizza dough
  • 2
    tablespoons parmesan cheese, grated


  • Preheat oven to 425 degrees F.
  • Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
  • Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
  • Place 2 dough circles on a lightly greased baking dish. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 tablespoons olive oil and sprinkle with parmesan cheese.
  • Bake at 425 degrees F for 20 - 24 minutes or until golden brown.