Vegetable and Calabrese Salami Calzone
Vegetable and Calabrese Salami Calzone
Open in full-screen mode

Vegetable and Calabrese Salami Calzone

20 MIN
25 MIN



  1. Preheat the oven to 200 °C (400 °F).
  2. Sprinkle a little cornmeal on the hot pizza stone and on the pizza peel. Roll out the dough into two 25 cm (10-inch) crusts.
  3. In a skillet, sauté the mushrooms, onions, sundried tomatoes and garlic in the oil until the moisture from the mushrooms has evaporated. Add the spinach and sauté until wilted. Lightly season with salt and pepper.
  4. Spread the pizza sauce on one half of the dough. Scatter the topping, salami and cheese. Moisten the perimeter with water. Fold half of the dough over the filling.
  5. Press the dough to seal it well. Repeat with the remaining calzone. Slide the calzones on the pizza stone. Bake at the bottom of the oven for about 15 minutes.


A calzone is enough to serve two people or to satisfy one big appetite. You can also prepare four small individual calzones.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.