Using my Pizza/Calzone dough recipe, I divided the dough into four and rolled out the dough into 8"-10" circles (does not need to be perfect) on a silpat. Inside each round I layered it like this - the amounts of each ingredient are below, and you can mix this up any way you like - I was inspired by the famous Muffaletta sandwich. The meats for this I had sliced deli thin. Mortadella is an Italian bologna and I chose a Genoa Salami as it is made with red wine. For the relish below, I chose my olives from the olive bar at my local deli as I believe they better quality.
Mortadella - Salami - Provolone - Mozzarella - Relish - Mortadella - Salami - Provolone - Mozzarella - Relish
1/2 lb. Mortadella
1/2 lb. Genoa Salami
1/2 lb. Provolone
1/2 lb. Mozzarella
In a mini food processor place the following ingredients and combine into medium-to-small dice:
1/4 cup green olives (I used garlic stuffed)
1/4 cup black olives (I used Kalamata)
1/4 cup jarred red bell peppers, drained - these can be roasted or not
2 tbsp. jarred peppercorcini, drained
1 garlic clove
Place the ingredients inside the dough round, leaving an inch on the sides to seal with. When finished, wet edges with water or milk, then fold sandwhich over and crimp edges to seal. I wet the upper edge over the seal and then bring the sealed edge up and over as well.
I brush the top with an egg wash (1 egg - 1 tbsp milk) and made two incisions to allow steam to vent, then I grated fresh Parmesan over the top. Placed them on a silpat lined baking sheet, and baked them for 20 minutes. After removing them from the oven, I allowed them to cool for 5 minutes before serving. Yummmmm