Sopressata Calzone

Updated On: Oct 31, 2023

Today marks 6 years that Farmgirl Gourmet has been around in the blogosphere.  Can you believe it?  4 of those years were spent as the “if I remember to do it” website, but the last 2 have been a whirwind of posts, working with brands like Emeril Lagasse and others and just the most amazing rollercoaster ride ever.  I hope I never have to get off of it.  Updating my blog from Blogger to Wordpress was a decision I made over a year ago.  Being the control freak that I am, I wanted to do it all myself.  Therefore…a year and a half later, here we are.  It’s not completely perfect yet, but I didn’t want to wait a second longer.  Here’s a little stroll through the past iterations of Farmgirl Gourmet via Way Back Machine .  Such a cool tool if you want to see how websites have improved over the years.

I hope you enjoy the more visually new and improved Farmgirl Gourmet.  Let’s go make some of Emeril’s tasty calzones?  Shall we?

Today is the day!!  Yes, it’s my blogiversary, but it’s also the day that Emeril’s new book Kicked-Up Sandwiches hits the bookshelf!  CONGRATS EMERIL!  This is a great book filled with every kind of sandwich you can imagine.  Each one has tantalized our taste buds with deliciousness.  Especially those peanut butter cookies.  OH BABE!  I will be starting a giveaway for the book on Saturday, so don’t go buy it just yet.  Well, unless you can’t wait….I can’t blame you.  It’s delicious!  Just like this calzone recipe.  I am a sucker for a good calzone and Emerils recipe hits the nail on the head.   Thanks to Emeril and the folks at Morrow Cooks  for allowing us to publish a few of the recipes before the book is released.  Speaking of that, if you’d like to preorder/order online click here or here.  Stay tuned for my book giveaway!  Alright, I’m hungry, how about you?

Sopressata and Genoa Salami Calzones

I love this calzone with a variety of salami, but this is a recipe where you can safely go in many directions. Change up the cheese, use roasted red peppers or sautéed mushrooms instead of the meat, add Roasted Garlic (page 79) . . . I could go on and on. And you don’t have to eat them right out of the oven, either—they travel well, so pack your picnic basket! 1 recipe Semolina Pizza Dough (page 298)
Servings 4 Calzones


For Calzones:

  • 1 cup Quick Tomato Sauce for Calzones recipe follows or your favorite jarred pizza/pasta sauce
  • 1 cup chopped fresh basil leaves
  • 8 ounces mixed sopressata hot sopressata, Genoa salami, and/or pepperoni, chopped
  • 1 cup ricotta cheese drained
  • 8 ounces smoked mozzarella cheese cut into 1/2-inch cubes
  • ¼ cup finely grated Parmigiano-Reggiano cheese
  • ½ teaspoon crushed red pepper
  • Flour or cornmeal for dusting the pizza peel

Quick Tomato Sauce for Calzones:

  • 1 ¾ c ups
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic chopped
  • One 28-ounce can whole peeled tomatoes drained and pureed
  • 1 sprig fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil



  • Place a pizza stone in the bottom third of the oven and preheat the oven to 500°F. (Alternatively, place an upside-down rimmed baking sheet on the rack in your oven.)
  • Halve one of the pieces of dough and roll it out on a lightly floured work surface to form two 8-inch rounds. Spread ¼ cup of the tomato sauce over the bottom half of each round, leaving a 1-inch border. Sprinkle ¼ cup of the basil and one-quarter of the cured meats evenly over each portion of sauce. Sprinkle one-quarter of the ricotta, mozzarella, Parmesan, and crushed red pepper over each portion of meat. Gently fold the top half of the dough over the filling, rolling and pressing the edges together with your fingertips to seal them, and crimping as you go along. Make 2 more calzones with the remaining ingredients.
  • Depending on the size of your oven, you may be able to bake only 2 calzones at a time. Cut several small slits in the top of each calzone to allow air to escape while baking, and transfer the calzones to a pizza peel that has been lightly dusted with flour or cornmeal (to facilitate moving the dough). Tilt the pizza peel to slide the calzones onto the preheated baking stone. Bake for 16 minutes, or until the top is golden brown and the dough is cooked through. Remove the calzones from the oven with the pizza peel or a spatula, and serve immediately or at room temperature.

Quick Tomato Sauce:

  • Heat the olive oil in a small saucepan over medium heat. Add the onion and garlic, and cook for 3 minutes, until soft. Add the tomatoes, thyme sprig, salt, and pepper, and simmer for 20 minutes. Remove from the heat. Stir in the extra-virgin olive oil, discard the thyme sprig, and set aside until ready to use.
Tried this recipe? I’d love to see what you made!
Mention @farmgirlgourmet or tag #farmgirlgourmet !

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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Join the Conversation

  1. Food Lover says:

    Congrats for the new look I like it, more comfortable to the eye, and about that Calzone it looks absolutely delicious! <3

  2. Matt mmWine Horbund says:

    These not only sound delicious, you make them look absolutely amazing! I love your re-design, and love what you did with the place. And of course, I love the help you’ve given my site 🙂

  3. Miss @ Miss in the Kitchen says:

    Sopressata is my favorite thing ever! I love the new blog design, you are truly talented my friend!

  4. addie | culicurious says:

    congrats on your anniversary!! 🙂

  5. Barbara @ Barbara Bakes says:

    Love the new look, especially the updated logo. It’s nice how you incorporate the old logo but simplified it and gave it a great new look.

    1. FarmgirlGourmet Author says:

      Thank you Barbara! The whole site is still a work in progress, but hey, its good to be on WP after over a year of dinking around. 🙂 Thanks for commenting!! xo

  6. Love the new look! And how nice to celebrate it with Emeril!

    1. FarmgirlGourmet Author says:

      Thank you Lucy. Hopefully Emeril doesn’t mind sharing the spotlight a little with the new and improved FG. 🙂 Have a super Thursday!! xo

  7. Susan 30A EATS says:

    I LOVE the new blog, the look, feel,photos, and Wordpress! Congratulations on your Anniversary! You are an inspiration, and I am so glad to have met you last year in Emeril’s Sizzling Skillets Cookalong, and thrilled to be sharing with you again in Kicked-Up Sandwiches!

  8. Beautiful

  9. Test

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