Salami Calzone

Salami Calzone v3


  • 3 tsp instant dried yeast
  • 400g whole artichoke hearts, drained, chopped
  • 2 1/2 cup plain flour (or pizza flour)
  • 60g baby spinach
  • 150g semi-dried tomatoes, chopped
  • 1 cup pizza cheese, grated
  • 2 tbs extra virgin olive oil
  • 1 egg, whisked
  • 2 tsp sea salt flakes
  • 120g leafy salad mix (to serve)
  • 1 tsp caster sugar
  • 150g salami, shaved, roughly chopped
View Method Salami Calzone


  1. Preheat oven to 220°C. Line two baking trays with baking paper.
  2. Whisk 1 cup warm water with yeast and sugar in a jug. Stand for 10 minutes until mixture is frothy.
  3. Place flour and salt into a bowl. Add oil to yeast mixture and stir to combine. Pour into flour and mix well to form a dough. Set aside for 5 minutes.
  4. Divide dough into 4 even portions. Roll out each portion on a lightly floured surface to a 24cm round. Divide the salami, artichoke, tomato, cheese and spinach over one half of each dough round, leaving a 2cm border. Brush border with water, then fold dough over the filling. Press edges together to seal and transfer to prepared trays. Brush tops with egg. Sprinkle with salt and pepper. Bake for 15 minutes or until golden and crisp. Slice in half. Serve with mixed green salad.
View Ingredients Salami Calzone
View Method Salami Calzone
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