All the olive-y, pepper-y deliciousness of a muffuletta sandwich encased in an irresistible flaky crust.
Servings: 6 to 8
1 cup jarred roasted red bell peppers, drained
1/3 cup large, pitted black olives, drained
1/3 cup jarred, deli-sliced pepperoncini, drained
1/4 cup capers, drained
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1 teaspoon dried oregano
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 1/2 teaspoons active dry yeast, plus more for dusting
1 teaspoon granulated sugar
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
Extra-virgin olive oil
1 large egg
1 tablespoons white sesame seeds
12 ounces sliced provolone cheese
4 ounces sliced Genoa salami
4 ounces sliced pepperoni
4 ounces sliced capacola
4 ounces sliced sopressata
3 ounces sliced prosciutto
Let's get Cooking...
To prepare the relish:
In the bowl of a food processor fitted with the blade attachment, add the peppers, olives, pepperoncini and capers. Pulse until finely chopped but not pureed. The relish should be chunky. Pour the relish into a medium bowl. Add the remaining ingredients and whisk to combine. Cover and place into the refrigerator while you make the dough.
To prepare the dough:
Combine the yeast and sugar with 1 cup of warm water. Stir gently to agitate the yeast. Allow to sit for 10 minutes to proof.
In a large mixing bowl, whisk together the flour and salt to combine. Add the yeast mixture. Using clean hands, mix the dough together, adding more water if the dough is dry, or more flour if too sticky. Remove the dough onto a clean, flat work surface dusted with flour. Knead the dough by hand for 10 minutes (or in the bowl of a stand mixer fitted with a dough hook for 5 minutes) until smooth and elastic. Form the dough into a bowl. Place in a large mixing bowl, lightly greased with olive oil. Cover with a kitchen towel and place in a warm place to rise for 1 hour. Punch down the dough and knead once again for about 2 minutes, forming the dough into a bowl. Place back into the oiled bowl. Cover and allow to rise for an additional 30 minutes.
Set an oven rack to the upper third. Preheat the oven to 425 degrees F.
To assemble the calzone:
Lightly dust a rolling pin and a clean, flat work surface with flour. Roll the dough into an 11x15-inch rectangle.
Leaving a 1 1/2-inch border of dough on the bottom and sides, line the bottom half closest to you with 4 ounces of overlapping provolone cheese slices.
Using a slotted spoon, lather the cheese with 1/4 cup of relish (being sure to drain as much of the liquid as possible. If any liquid leeches onto the dough, simply wipe it off with a paper towel.). Top with half of the salami, pepperoni, capacola, sopressata and prosciutto slices. Repeat with another 4 ounces of provolone cheese and 1/4 cup of relish, again being mindful to drain as much liquid as possible. Layer the remaining slices of meat. Top the last meat layer with another 1/4 cup of relish and finish with the final 4 ounces of provolone cheese.
Reserve the remaining relish to serve with the calzone.
Fold the top half of dough over the filling. Crimp the sides with a fork or simply use your hands to pinch the dough together.
In a small bowl, beat the egg with 1 tablespoon of water. Brush the dough all over with the egg wash. Sprinkle with sesame seeds. Cut three slits in the middle of the calzone to release steam while baking.
Bake in the oven for 30 minutes. Remove and set aside to cool for 10 minutes. Place onto a cutting board. To serve, slice the calzone crosswise and spoon relish on top, or serve on the side.