Muffuletta Calzones

Makes 4 servings

Prep: 20 mins

Cook: 24 mins

Ingredients

2 tablespoons olive oil, divided
1 cup jarred mixed pickled vegetables, rinsed and finely chopped
1 (7-oz.) package shredded provolone-Italian cheese blend
8 thin slices Genoa salami, chopped (about 1/8 lb.)
1/2 cup diced cooked ham
1/4 cup sliced pimiento-stuffed Spanish olives
1 pound bakery pizza dough
2 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 425°. Stir together 1 Tbsp. olive oil, pickled vegetables, and next 4 ingredients.
2. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
3. Place 2 dough circles on a lightly greased baking sheet. 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 Tbsp. olive oil, and sprinkle with Parmesan cheese.
4. Bake at 425° for 20 to 24 minutes or until golden brown.