Muffuletta Calzones

written by Jessica Chiasson Wood on October 26, 2012 in Pizza Night with one Comment

The Cajun Calzones were so fun to make and more fun to eat that we are now on a calzone kick so I wanted to take one of my favorite sandwiches and turn it into a calzone, the Muffuletta! Last year I made a Muffuletta pizza and it was a huge hit and so are the calzones.

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Muffuletta Calzones
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Cajun, Italian
  • 2 cans of Pre-made thin crust pizza dough
  • Dipping Sauce (recipe to follow)
  • Olive Salad
  • Provolone cheese
  • Red onion, thinly sliced
  • 6 ounces ham
  • 6 ounces sliced salami
  • 1 cup shredded mozzarella
  • Red pepper flakes
  • Pizza stone
  1. To make the sauce:
  2. Cut an X in the bottom of 4 roma tomatoes. Steam in water until skins can be removed easily. Remove from heat and peel the skin off each tomato. In a food processor, add the tomatoes, 1 garlic clove, ½ teaspoon sea salt mixed with red chili flakes, ½ teaspoon Cajun or Creole seasoning, ½ teaspoon onion powder, and ½ teaspoon sugar.
  3. Pulse until tomatoes are chunky.
  4. Pre-heat the oven to 400 degrees
  5. While the oven is pre-heating, remove the pizza dough from the container and spread it onto the stone.
  6. Using a pizza cutter, cut squares to desired size, leaving enough room to fold over to seal
  7. On one side of each dough square top with the olive salad, provolone cheese, mozzarella cheese, onion, ham, and salami.
  8. Sprinkle red pepper flakes on, to taste.
  9. Fold over and seal the edges.
  10. Bake for 18 minutes or until dough is golden brown golden brown.
  11. Serve with tomato dipping sauce and enjoy!


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