Muffuletta Calzones

Prep: 20 min., Bake: 24 min. 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.

Yield: Makes 4 servings

Ingredients

• 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

Preparation

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.