Serve this overstuffed calzone with your favorite tomato sauce if desired.
9 ounces thinly sliced deli salami
3 ounces thinly sliced deli pepperoni
1½ c ricotta cheese
¾ c grated Parmesan cheese
¾ c chopped fresh basil
3 TBS extra-virgin olive oil
Flour for dusting
1½ (1-pound) balls ready-made pizza dough
6 ounces thinly sliced deli capiccola
12 ounces thinly sliced deli mozzarella cheese
1. Adjust oven rack to upper-middle position and heat oven to 450˚. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and
microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan and basil in a bowl.
2. Brush 1½ TBS oil over rimmed baking sheet. On lightly floured surface, roll dough into ¼ inch thick round. Layer half of salami, pepperoni, capicolla and mozzarella on one half of dough round, leaving a 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capicolla and mozzarella. Brush edges with water, fold over filling, and crimp edges to seal.
3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 6 wedges. Serve.