This Calzone combines the great texture of a Calzone with the flavors of a really good Italian Sub. It's hot, crunchy, moist, and hits all the right flavors to satisfy that flavor bomb you'd expect from both, but married into one sumptuous dish. Enjoy.
1 6 inch round, fresh yeast-risen pizza dough
2 tbs. EVOO
1 tbs. fresh, minced garlic
4 slices HOt Capicola
2 slices Mortadella
3 slices high quality pepperoni
3 slices good salame, like soprasetta
Provolone cheese to cover half of the calzone
3 tbs. chopped black olives
1 slice sweet onion, halved and layers separated
4 slices orange bell pepper
Spread olive oil over pizza dough, followed by the garlic. Lay the cheese on one side of the dough, leaving a half inch on the outside. On the other side, spread the black olives, again leaving a half inch space on the outside.
Place the onions on top of the olives, and pappers on top of the cheese. Layer on the remaining ingredients.
Fold the dough in half , pinching the edges together to seal. Brush with milk.
Poke a small hole in the top to allow steam to escape.
Preheat oven to 375' F Place Calzone on parchment lined baking sheet and let rise for 20 minutes. Place in your oven and bake until golden brown, about 25 minutes. Remove and top with grated hard Italian cheese.
Your mouth will thank you, and your belly will be full. Actually, half of this is a serving, unless you are really hungry.
Seeeeya; Chief Longwind of the North