ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Muffuletta Calzones

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Total time 40 mins
Yield Makes 4 servings
Pizza dough from the grocery store bakery encases traditional muffuletta ingredients—salami, ham, cheese, and olives.


  • 1 cup jarred mixed pickled vegetables, rinsed and finely chopped
  • 1 (7-oz.) package shredded provolone-Italian cheese blend
  • 8 thin slices Genoa salami, chopped (about 1/8 lb.)
  • 1/2 cup diced cooked ham
  • 1/4 cup sliced pimiento-stuffed Spanish olives
  • 2 tablespoons olive oil, divided
  • 1 pound bakery pizza dough
  • 2 tablespoons grated Parmesan cheese

How to Make It

  1. Preheat oven to 425°. Stir together pickled vegetables, next 4 ingredients, and 1 Tbsp. olive oil.

  2. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.

  3. Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture 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.

  4. Cut small slits in tops of dough to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with Parmesan cheese.

  5. Bake at 425° for 20 to 24 minutes or until golden brown.

1001 Ways to Cook Southern