Galbani® Three-Cheese Salami Calzone

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Galbani® Three-Cheese Salami Calzone

DONATELLA’S TIP: To ensure the filling doesn’t leak out of the pastry during baking, try moistening the crimped edges with a little water to help seal them.

0 min
PREP TIME
0 min
TOTAL TIME
Medium
COOKING SKILL
2-4
SERVING SIZE

Ingredients

  • 1 lb. Pizza dough
  • ½ cup Spicy salami, sliced
  • 1 cup Galbani® Premio Mozzarella, shredded
  • ½ cup Galbani® Whole Milk Ricotta
  • 1/­3 cup Galbani® Grated Parmesan
  • 1 Egg, whisked for egg wash
  • 1 tbsp. Extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Divide the pizza dough into 4 equally-sized pieces, and roll each into a ¼ inch thick circle.
  2. In a bowl, mix sliced salami, Mozzarella, Ricotta, Parmesan, salt, and pepper, and mix until fully incorporated.
  3. Heap the filling equally on 2 of the dough circles, leaving a 1-inch border clean to allow for sealing each calzone.
  4. Cover with the other 2 dough circles, and crimp the edges well to seal. Then, brush the tops of each calzone with egg wash. 
  5. Place the calzones on a baking sheet and cut 3 slits to vent on top of each calzone.
  6. Place the calzones in pizza oven. Bake for 15 minutes until golden brown. Makes 2 calzones.

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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