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Calzone Sandwich Ring
8 servings
INGREDIENTS
2 1 pound dough (You may use Bridgford Frozen Dough thawed, or make
2 1- lb dough from Scratch) – formed into balls. One large and 2 small
3 tablespoons extra virgin olive oil
1 pound hard salami – shaved thin
1 pound ham – shaved thin
1 pound whole milk mozzarella cheese – shredded
1 cup fresh spinach
4 whole roasted peppers
METHOD
1 Preheat oven to 375 degrees in convection/bake mode. Place the
oven rack in the bottom position.
2 If you are using the frozen bread dough, you can thaw at room temp.
for about 2 hours, or place in the refrigerator overnight. If making your
own dough, after the dough has had one full rise, form into one large
dough ball, and two small.
3 On a lightly floured surface, roll out the largest dough ball to at least
13 inches in diameter.
4 Spray a bundt pan or angel food cake pan with nonstick spray,
or rub well with olive oil.
5 Stretch the large dough over cake pan, tearing a small hole for
the smaller opening of the tube pan. Press against side of the pan.
Rub the dough with olive oil.
6 Begin by layering half the salami, then half the cheese, half the ham,
two of the roasted red peppers, then half the spinach.
7 Roll out one of the smaller dough balls on the lightly floured surface.
to a 10 inch round, place in cake pan over the spinach, touching
the sides of the larger dough which goes up to the top edge of
cake pan.
Calzone Sandwich Ring (cont.)
8 Repeat the same sequence for layering meat, cheese and
vegetables.
9 Roll out the last dough. Place on top of spinach. Press the seams
together of the last dough and the first dough.
10 Brush good with olive oil.
11 Place in the oven. Set timer for 40 minutes.
12 When timer goes off remove from oven.
13 You should let rest about 10 minutes then invert onto a platter.
Serve warm or cold.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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