When you think of calzone you probably think of Italian Cold Cut Calzone. It is one of those classic calzones you always see on a menu where calzones are sold. It is also a calzone that tends to differ depending on who is making it. My version is a very simple combination of Italian meats and cheese. I have tried different variations but in the end this is the way we like it.
Calzone is something people often only think about serving for a party or gathering, but calzone can be a wonderful dinner if you serve it with a side salad. If you can make homemade pizza, you can make homemade calzone.
1/4 lb. Capocolla Ham
1/4 lb. Genoa Salami
1/4 lb. Black Forest Ham
1/4 lb. Provolone cheese
If you would like to make your own pizza dough you can find my recipe here https://stephaniessliceoflife.com/?s=pizza+dough, or you can use store bought dough if you prefer.
Roll out the dough into an oval.
Start layering your ingredients while leaving some space on the edges.
As I mentioned you can use whichever Italian cold cuts and cheeses you like, this is the combination that my family and myself prefer. It’s a really good combination! Trust me!
Gently fold the long sides of the dough inward, then fold the edges in. Press the seams to ensure the dough is sealed. Putting a little water on your fingers will help with sealing the seams.
Flip the calzone over onto a greased cookie sheet. If you like you can brush with an egg wash, which is a slightly beaten egg combined with an equal amount of water. I also like some sesame seeds sprinkled on top.
Bake at 450 degrees for about 15 minutes or until the calzone is brown and hard when tapped. I personally prefer a softer calzone so I don’t cook mine as long as you may want to.
Oh my goodness, so yummy!