Best 5 Muffuletta Calzones Recipes

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**Embrace the Culinary Fusion of Muffuletta Calzones: A Symphony of Italian and American Flavors**

Prepare to tantalize your taste buds with the irresistible fusion of Italian and American flavors in this delectable Muffuletta Calzone extravaganza. Originating from the vibrant streets of New Orleans, the muffuletta sandwich is renowned for its layers of savory meats, cheeses, and olive salad, all nestled within a hearty sesame bread. In this innovative culinary twist, we've transformed this classic sandwich into a delightful calzone, creating a handheld masterpiece that bursts with a symphony of textures and flavors. Our collection of Muffuletta Calzone recipes offers a range of options to suit every palate, from traditional renditions to creative variations that showcase the versatility of this dish. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

MUFFULETTA CALZONES



Muffuletta Calzones image

Recipe is from Southern Living. A take on the traditional New Orleans sandwich. Rinsing the pickled vegetables removes some of the brine, making them a little less salty. Roll each piece of dough a little at a time so it can rest and stretch a lot easier.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 44m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil, divided
1 cup pickled vegetables, mixed (jarred, rinsed and drained and finely chopped)
1 (7 ounce) package provolone cheese (Italian blend, shredded)
8 slices genoa salami (thin slices and chopped)
1/2 cup ham, diced
1/4 cup pimento stuffed olive, sliced
1 lb pizza dough
2 tablespoons parmesan cheese, grated

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.

20 HOMEMADE CALZONES



20 Homemade Calzones image

Skip ordering pizza and make these tasty homemade calzone recipes! From buffalo chicken to lasagna to ricotta and spinach, calzones are where it's at.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Easy Calzone
Spinach and Artichoke Calzones
Green Calzones
Barbecue Chicken Calzones
Cheeseburger Calzones with Special Sauce
Bacon Mushroom Calzones
Healthy Calzone Recipe {Kale, Mushroom, and Ricotta}
Pinwheel Italian Calzones
Buffalo Chicken Calzones
Cheesy Lasagna Calzones
Muffuletta Calzone(s)
Low-Carb Cauliflower Calzone
Vegan Dessert Calzone
Campfire Grilled S'more Calzones
Summer Calzones with Corn, Tomatoes, u0026amp; Bacon
Philly Cheese Steak Calzones
Ricotta and Spinach Calzones
Ham and Cheese Calzone
Chicken Cordon Bleu Calzones
Calzones with Sausage and Peppers

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a calzone in 30 minutes or less!

Nutrition Facts :

CALZONE



Calzone image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 10 calzones

Number Of Ingredients 12

1 cup rice
2 small onions, chopped fine
1/2 bunch fresh parsley leaves, chopped or 2 teaspoons dry parsley
Chopped basil, minced garlic, oregano, salt and black pepper, to taste
1 pound lean ground beef
8 ounces homemade or store bought tomato sauce
8 ounces pizza sauce
1 cup grated Romano
1/2 cup shredded provolone
1/2 cup shredded mozzarella
1 cup seasoned bread crumbs
2 pounds favorite pizza dough

Steps:

  • Cook the rice according to package directions, let cool. Mix the onions, parsley, basil, garlic, oregano, salt, and pepper into the ground beef. Saute until the meat is browned and all of the red is gone. After sauteing, drain the beef and cool (best if refrigerated). When beef has cooled, add sauces, cheese and bread crumbs 1/2 a cup at a time. Mix in well, result should not be too stiff. Adjust if necessary with bread crumbs or sauces. Check to be sure the seasonings are to taste.
  • Roll out the dough into approximately 6-inch circles, put in 1/3-cup meat mixture and fold over like an apple turnover. Squeeze edges with a fork and deep fry until golden brown.

REAL N'AWLINS MUFFULETTA



Real N'awlins Muffuletta image

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Provided by jenn

Categories     Main Dish Recipes     Sandwich Recipes     Heroes, Hoagies and Subs Recipes

Time P1DT40m

Yield 8

Number Of Ingredients 22

1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

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.

Nutrition Facts : Calories 987.3 calories, Carbohydrate 63.2 g, Cholesterol 97.3 mg, Fat 62.8 g, Fiber 4.1 g, Protein 41.4 g, SaturatedFat 19.3 g, Sodium 3464.9 mg, Sugar 1.8 g

MUFFULETTA



Muffuletta image

Muffuletta, which originated in New Orleans, is named after the round, crusty Sicilian loaf of bread it's traditionally served on. While I favor my own olive salad, there are several good versions available in most supermarkets. -Lou Sansevero, Ferron, Utah

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 20

1 cup pimiento-stuffed olives, chopped
3/4 cup olive oil
1 celery rib, finely chopped
1/2 cup sliced pepperoncini, chopped
1/2 cup pitted Greek olives, chopped
1/4 cup cocktail onions, drained and chopped
1/4 cup red wine vinegar
2 tablespoons capers, drained
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
1/2 teaspoon kosher salt
1/2 teaspoon celery seed
1 round loaf (1 pound) unsliced Italian bread
1/2 pound thinly sliced Genoa salami
1/2 pound thinly sliced deli ham
1/2 pound sliced mortadella
1/2 pound sliced Swiss cheese
1/2 pound sliced provolone cheese

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.

Nutrition Facts : Calories 762 calories, Fat 59g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 2326mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Do not overstuff the calzones, or they will be difficult to seal and cook evenly.
  • Bake the calzones until the crust is golden brown and the cheese is melted and bubbly.
  • Serve the calzones hot with your favorite dipping sauce.
  • If you are using a pre-made pizza dough, be sure to let it come to room temperature before using it.
  • You can use any type of cheese you like in the filling, but a combination of mozzarella and provolone is classic.
  • Feel free to add other ingredients to the filling, such as cooked sausage, pepperoni, or ham.
  • If you don't have a calzone pan, you can bake the calzones on a greased baking sheet.
  • Calzones can be made ahead of time and reheated in the oven or microwave.

Conclusion:

Muffuletta calzones are a delicious and easy-to-make meal that is perfect for any occasion. They are filled with a flavorful combination of Italian meats, cheeses, and vegetables, and the crispy crust is sure to please everyone. Whether you are serving them as an appetizer, main course, or snack, muffuletta calzones are sure to be a hit.

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