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Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen Photo by: Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

Muffuletta Calzones

Rinsing the pickled vegetables removes some of the brine, making them a little less salty. Roll each piece of dough a little at a time so it can rest and stretch a lot easier.

Southern Living APRIL 2008

  • Yield: Makes 4 servings
  • Prep time:20 Minutes
  • Bake:24 Minutes


  • 2 tablespoons olive oil, divided
  • 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
  • 1 pound bakery pizza dough
  • 2 tablespoons grated Parmesan cheese


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

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 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 Tbsp. olive oil, and sprinkle with Parmesan cheese.

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


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Muffuletta Calzones recipe