Muffaletta Calzone Recipe

In a small saucepan, heat the extra virgin olive oil over medium heat.

Add the minced garlic to the oil and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Remove from heat and set aside to cool slightly.

In a large bowl, combine the mortadella, sopressata, coppa, and FRANK'S olive mix. Mix well to combine.

Add the shredded fior di latte cheese, grated Pecorino-Romano cheese, and sliced provolone cheese to the meat mixture. Stir until all ingredients are evenly distributed.

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the pizza dough into a large circle, about 1/4 inch thick.

Spread the prepared garlic sauce over one half of the dough, leaving a border around the edge.

Spoon the filling mixture over the garlic sauce, then fold the other half of the dough over the filling to create a half-moon shape.

Press the edges of the calzone to seal, then crimp with a fork for added security.

Cut a few slits in the top of the calzone to allow steam to escape.

Brush the top with a little olive oil and sprinkle with additional Pecorino-Romano cheese if desired.

Place the calzone on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown.

Remove from the oven and let cool for a few minutes before slicing.

Serve warm with any remaining garlic sauce on the side for dipping.