Cheesy Calzones With Ham And Genoa Salami Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Pat the crescent roll dough into the bottom of a 9-by-13-inch casserole dish.
• In a large bowl, mix together the salami, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
• Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
• Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
• Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
• Sprinkle lined baking sheet with cornmeal. Transfer calzones to baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
• Beat egg with water to make egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
• Bake in preheated oven until browned, about 15 minutes. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Steps:

• Unroll one pizza crust onto a greased baking sheet; shape into a 14x11-in. rectangle. Spread half of the ricotta cheese lengthwise on half of the dough to within 1 in. of the edges. , Sprinkle with half of the pepperoni, ham and mozzarella cheese. Fold dough over filling; press edges firmly to seal. Repeat with remaining crust and filling ingredients. , Bake at 400° for 20-25 minutes or until golden brown. Sprinkle with Parmesan cheese and basil if desired. Cut into slices. Serve with spaghetti sauce.

Steps:

• Punch down dough and begin kneading. Knead on a floured surface until all bubbles disappear. Roll out to 1/8 of an inch.
• Butter the rolled out bread dough.
• Place torn pieces of ham and salami being careful to not overlap. Place cheese on top of ham and salami and on bread. Leave an inch on all sides free of fillings.
• Roll up and spritz with olive oil and bake in a 375 degree oven for around 45 minutes, or until bread is deep golden brown.

Steps:

• Bring large pot of salted water to a boil. Add pasta and cook until almost done; add peas and continue to boil, 1 to 2 minutes or until pasta is cooked through and peas are tender.
• While this is going on, cook onions in olive oil until tender. Cut salami into thin slices and then julienne into 1/4 inch strips.
• Drain pasta and peas and toss with onions, salami and tomatoes. Toss to combine well, season with salt and pepper and serve with lots of freshly grated Parmesan cheese.

Steps:

• Preheat oven 450 degrees F. Bake toasts in oven until golden brown. While toast is cooking, arrange proscuitto, bresaola, sopressata, testa, pickled onions, pepperoncini, and olives on a platter. Remove toast from oven and brush with olive oil. Rub tops of toast with garlic. Arrange toasts on platter and serve.

Steps:

• Heat oven to 400°F.
• Unroll pizza dough onto lightly floured surface; press into 18x12-inch rectangle. Cut into 6 rectangles.
• Top with ham to within 1/2 inch of edges, cutting ham slices as necessary to form even layer. Combine cheese and dressing; spread over ham. Top with tomatoes.
• Fold dough rectangles crosswise in half; seal edges with fork. Place on baking sheet sprayed with cooking spray.
• Bake 15 to 17 min. or until golden brown.