Muffuletta Calzones Recipes

Steps:

• To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
• To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
• Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Steps:

• In a large bowl, combine the first 14 ingredients. Cover and refrigerate at least 8 hours. , Cut bread in half horizontally; carefully hollow out top and bottom, leaving a 1-in. shell (discard removed bread or save for another use). Spoon half the olive mixture over bottom half of bread. Layer with salami, ham, mortadella, Swiss and provolone; top with remaining olive mixture. Replace bread top. Wrap tightly. Refrigerate at least 3 hours or overnight. Cut into 8 wedges.

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil over medium-high heat in a nonstick 10-inch saucepan. Add crushed garlic and saute until just soft, about 1 minute. Add crushed red pepper flakes and saute for 1 more minute. Add the plum tomatoes and simmer over medium heat until thick. Remove from heat and add basil (adding the basil after the cooking will keep the basil flavor fresh).
• Remove casings from sausage and discard. Cook sausage over medium-high heat in a nonstick 10-inch saute pan, stirring to break the sausage into small pieces. Continue to saute until completely cooked through, about 1 1/2 minutes. Drain and discard any grease and liquid remaining in the pan.
• In a medium bowl, mix sausage, bacon and mozzarella until well blended. Add 1/4 cup of the tomato sauce and stir to blend. Divide the filling into 4 portions.
• Spread 1 sheet phyllo dough on a clean work surface. Spray once lightly with the olive oil cooking spray and then lightly sprinkle with salt and dried Italian seasoning. Top with another sheet of dough. Repeat the spray, seasoning, and layering process 2 more times for a total of 3 sheets. Place 1/4 of sausage mixture (1 portion) onto the lower left hand corner of the prepared sheets. From the lower left corner, fold that corner over to form a triangle and gently press the top sheet to form an outline around the sausage mixture. There will be a 1/2-inch boarder left at the top. Take that 1/2-inch boarder and fold it back towards yourself. Then take the upper left corner and fold the entire sausage packet to the right, which should cause the entire sausage package to be encased in the phyllo. The lower right side will still need to be incorporated. To complete, fold the sausage packet over the remaining phyllo. Do not crimp the edges. Repeat process 3 more times.
• Set a wire rack on top of a baking sheet and then spray the rack lightly once with the olive oil cooking spray. Place the triangular packets on the wire rack. With a paring knife, make a single 1/2-inch slit in the top of each of the packets. Lightly spray each packet once with olive oil cooking spray. Bake for 35 minutes or until golden brown. Let set for 5 minutes and serve with the remaining warm tomato sauce.

Steps:

• Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.
• Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.
• Cut the sandwich into wedges and serve.

Steps:

• Preheat oven to 425°. Grease a 12-in. cast-iron or other ovenproof skillet with 1 tablespoon butter. Sprinkle with cornmeal; set aside., Unroll pizza dough; cut into 6 portions. On a floured surface, roll each portion into a 6-in. square. Place 1 tablespoon olive bruschetta in center of each square; top with salami, ham, mozzarella cheese and provolone cheese. Bring 4 corners of dough together above filling; pinch edges to seal., Place in prepared skillet, seam side down. Brush with remaining 2 tablespoons butter; sprinkle with sesame seeds. Bake until golden brown, 20-25 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 425 degrees F.
• Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
• Place dough on a 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 dish. Spoon vegetable mixture evenly 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 on tops to allow steam to escape. Brush with remaining 1 tablespoons olive oil and sprinkle with parmesan cheese.
• Bake at 425 degrees F for 20 - 24 minutes or until golden brown.