Muffuletta Calzones

• 2 tablespoons olive oil, divided
• 1 cup pickled vegetables, mixed (jarred, rinsed and drained and finely chopped)
• 1 (7 ounce) package provolone cheese (Italian blend, shredded)
• 8 slices genoa salami (thin slices and chopped)
• 1/2 cup ham, diced
• 1/4 cup pimento stuffed olive, sliced
• 1 lb pizza dough
• 2 tablespoons parmesan cheese, grated

1. Preheat oven to 425 degrees F.
2. Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
3. Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
4. Place 2 dough circles on a lightly greased baking dish. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 tablespoons olive oil and sprinkle with parmesan cheese.
5. Bake at 425 degrees F for 20 - 24 minutes or until golden brown.

olive oil, pickled vegetables, provolone cheese, genoa salami, ham, pimento stuffed olive, dough, parmesan cheese

Taken from www.food.com/recipe/muffuletta-calzones-502812 (may not work)