All your charcuterie board favorites are stuffed inside this Charcuterie Stuffed Calzone!
Around here we love “build your own” nights. Build your own tacos, build your own pizza, build your own salad, and build your own baked potatoes are among our favorite themes for dinners with friends because they’re flexible for any taste or dietary restrictions. We also love a great charcuterie board with plenty of meats, cheeses, olives, and nuts to choose from. So it made sense to me the other night to combine our two loves into one meal with these Charcuterie Stuffed Calzones!
Calzones originated in Italy and the word “calzone” actually translates to “trouser leg” in Italian. That kind of makes me think of someone taking a bunch of pizza ingredients and trying to run off with them stuffed in their trouser pockets for later. (Along those lines, maybe “Hot Pockets” are aptly named since they’re the American version of the calzone.)
I typically keep a couple pounds of my Perfect Pizza Dough in my freezer for our Friday night pizza nights, so I defrosted a batch, rolled it out, and we each topped it with our favorite meats and olives then added in some fresh mozzarella, some fresh herbs, and some toasted pine nuts before folding the dough over the top and baking it. While it bakes, you can assemble a fun charcuterie board with the extra bits, pop open a bottle of wine and enjoy a great date night!
Charcuterie Stuffed Calzones
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
Ingredients
- 1 lb of my Perfect Pizza Dough (or your favorite dough)
- 1 cup of your favorite charcuterie ingredients (dried meats, olives, peppers, etc.)
- 1 cup of your favorite cheesees (mozzarella, parmesan, ricotta, goat cheese, etc)
- 2 tsp Italian herbs
- 1 tbsp olive oil.
- Marinara sauce (for serving.)
Instructions
- Preheat oven to 425.
- Roll out pizza dough into one large oval or 2 smaller circles.
- Top half the dough (lengthwise) with your favorite ingredients starting with cheese, then the meat, and then veggies, leaving a small border around the edge for sealing the dough. Sprinkle with Italian herbs.
- Fold the other half of the dough over the top to form a pocket and crimp the edges with a fork.
- Brush the top with olive oil and back for 15 minutes (one large calzone) or 10-12 minutes (2 smaller calzones.)
- Serve with a side of marinara.
Notes
- Gluten-free: Use gluten-free dough and ingredients.
- Vegetarian: Use vegetarian ingredients.
Nutrition
- Serving Size: 4
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