Soppressata & Truffle Honey Calzone with Pizzeria Salad
Craft

Soppressata & Truffle Honey Calzone

with Pizzeria Salad

55 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
An elevated take on an Italian favorite, these calzones (folded pizzas originating in Naples) are stuffed with rich soppressata, earthy mushrooms, caramelized onions, and a duo of cheeses before being finished with a drizzle of honey and aromatic truffle zest. You'll serve them alongside our version of a classic pizzeria-style salad.
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  • Nutrition
    PER SERVING
  • Calories
    1090 Cals (est.)
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fresh
ingredients
Soppressata & Truffle Honey Calzone with Pizzeria Salad
Title
  • 6 oz Soppressata
  • 22 oz Pizza Dough
  • ½ cup Grated Parmesan Cheese
  • ½ lb Fresh Mozzarella Cheese
  • 5 oz Baby Spinach
  • 2 Romaine Lettuce Hearts
  • ½ lb Mushrooms
  • 4 tsps Honey
  • 6 oz Caramelized Onions & Garlic
  • 1 cup Part-Skim Ricotta Cheese
  • ½ cup Marinated Artichoke Hearts
  • 2 Tbsps Red Wine Vinegar
  • ¼ cup Mayonnaise
  • 1 oz Sweety Drop Peppers
  • ½ cup Panko Breadcrumbs
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)

Soppressata & Truffle Honey Calzone

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing
Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Wash and dry the fresh produce. Thinly slice the mushrooms. Roughly chop the soppressata. Roughly chop the lettuce. Roughly chop the artichokes. To make the dressing, in a large bowl, combine the mayonnaise, parmesan, vinegar, oregano, and chopped artichokes; season with salt and pepper. In a separate bowl, combine the honey (kneading the packet before opening) and as much of the truffle zest as you'd like.
2 Cook & press the vegetables
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the caramelized onions and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the spinach has wilted. Transfer to a strainer; hold or rest the strainer over a large bowl. Using a spoon, press down on the cooked vegetables to release as much liquid as possible. Discard the liquid, then place the pressed vegetables in the bowl.
Cook & press the vegetables
Make the filling
3 Make the filling
To the bowl of pressed vegetables, add the mozzarella (tearing into small pieces before adding), ricotta, breadcrumbs, and chopped soppressata. Season with salt and pepper; stir to combine.
4 Assemble & bake the calzones
Line a sheet pan with foil. Lightly oil the foil. Divide the dough into 2 equal-sized portions. Using your hands, gently stretch the dough into ¼-inch-thick rounds (if the dough is resistant, let rest 5 minutes). Carefully transfer to the oiled sheet pan. Evenly divide the filling between one half of each round, leaving a 2-inch border between the filling and the edges of the dough. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Cut 4 evenly spaced slits on an angle across the tops. Drizzle or brush the tops with olive oil. Bake, rotating the sheet pan halfway through, 17 to 19 minutes, or until golden brown (some filling may ooze out). Remove from the oven and let stand at least 2 minutes.
Assemble & bake the calzones
Make the salad & serve your dish
5 Make the salad & serve your dish
Just before serving, to the bowl of dressing, add the chopped lettuce; season with salt and pepper. Toss to combine. Carefully transfer the baked calzones to a cutting board; halve crosswise. Serve the baked calzones with the salad. Drizzle the calzones with the truffle honey. Garnish the salad with the peppers. Enjoy!
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