muffuletta calzones

Crusty pizza dough surrounds traditional muffaletta ingredients- salami, ham, cheese and olives with some pickled vegetables and a little olive oil and Parmesan cheese. Wowee! You're in for a real treat. I heard two of my kids exclaim, "This is the best pizza ever!"

muffuletta calzones (Southern Living, December 2010)
makes 4 servings
1 cup jarred mixed pickled vegetables, rinsed and finely chopped
1 (7 ounce) package shredded provolone-italian cheese blend
8 thin slices Genoa salami, chopped (about 1/8 pound)
1/2 cup diced cooked ham
1/4 cup sliced pimiento-stuffed Spanish olives
2 tablespoons olive oil, divided
1 pound bakery pizza dough
2 tablespoons grated Parmesan cheese
Preheat oven to 425. Stir together pickled vegetables and next 4 ingredients and 1 tablespoon olive oil. Place dough on lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture 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 in tops of dough to allow steam to escape. Brush with remaining 1 tablespoon olive oil and sprinkle with Parmesan cheese.
Bake at 425 degrees for 20 to 25 minutes or until golden brown.