• Makes 24 2-Inch Calzones Servings

    1 cup sliced Gallo Salame, shredded ¼ inch thick
    2 cups ricotta cheese
    1/4 cup whole milk
    1 cup parmesan, chopped/grated
    1 cup fresh tomato, chopped
    6 large basil leaves, chopped
    1/4 cup onion, finely chopped
    1/4 cup minced garlic
    Salt & pepper
    2 tbsp. olive oil

    2 1/2 cups all-purpose flour, plus extra for rolling
    1 cup (2 sticks or 8 ounces) unsalted butter, very cold, cut into ½ inch cubes
    1 teaspoon salt
    1 teaspoon sugar
    4 to 8 tbsp. ice water


    Crust Preparation

    1. Cut the sticks of butter into ½ inch cubes and chill for at least 1 hour.
    2. Combine flour, salt and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times until mixture is a coarse meal, with pea size pieces of butter. Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together.
    3. Remove dough from machine and place in a mound on a clean surface. Gently shape into 1 disc. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour.
    4. Remove one disc from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out about 1⁄8& inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Cut 4-inch circles from the dough.

    Filling Preparation

    1. Sauté onions and garlic in olive oil until wilted (1-2 minutes).
    2. Add tomato and sauté 1 additional minute.
    3. Remove from heat. Add Gallo Salame, cheeses, basil, salt & pepper and olive oil to form filling.


    1. Preheat oven to 350°.
    2. Add 2 tablespoons filling to each piece of round dough.
    3. Maneuver the filling onto half of the dough, moisten the edges of each round with water, and then fold over the empty half of dough to enclose the filling. Press the edges closed.
    4. Bake the calzones on a cooking sheet or baking stone for 25-35 minutes.
    5. Let cool for 1 minute before serving.
  • Ingredients:

    12 oz Gallo Salame brand Pepperoni
    3 lbs premade pizza dough (plain or whole wheat)
    1 cup flour
    1 cup shredded mozzarella
    1 cup shredded fontina cheese (Optional)
    1 cup ricotta cheese
    1 cup roasted peppers, cut into long strips
    1 cup marinated artichokes, sliced in quarters (Optional)
    Salt/Pepper/Sugar to taste
    2 tsp extra virgin olive oil
    2 tbsp chopped oregano

    1. Preheat Oven to 425 degrees.
    2. Roll each of the three packages of pizza dough separately on flat counter top using flour and rolling pin until dough is about 12 inches round.
    3. Brush dough with extra virgin olive oil.
    4. Top each pizza with pepperoni, cheeses, roasted peppers and optional artichokes and fontina cheese.
    5. Bake in oven until golden brown, about 10-12 minutes.
    6. Sprinkle with chopped oregano and serve.
  • Ingredients:

    6 oz. Gallo Salame Italian Dry Salame, thin sliced
    12 oz. Pizza Dough, frozen or premade pizza crust
    4 Tbsp. All Purpose Flour
    5 Tbsp. Olive Oil
    1 cup Italian Blend Cheese, shredded
    1/4 cup Sun Dried Tomato, julienne
    2 cups Broccoli Rabe florets or small broccoli florets
    1/4 cup Olives, chopped
    Kosher Salt or Table Salt, to taste
    Black Pepper, to taste

    1. If using frozen dough, let thaw for an hour. Follow steps 2-5. If using prepared crust, begin at step 5.
    2. Start by rolling the dough into a 1/4 inch thick round shape.
    3. Use the flour to keep the dough from sticking to the work space.
    4. Sprinkle the flour onto the work space if the dough starts to stick.
    5. When the dough is rolled out, brush the olive oil onto the dough evenly.
    6. Next, place the Italian cheese across the pizza dough.
    7. Now place the Gallo Salame pepperoni sliced, sun dried tomato, broccoli florets, olives, salt and pepper evenly onto the pizza as well.
  • Ingredients:

    1/2 (16 oz.) package Gallo Salame
    1 tbsp. olive oil
    1 (3-lb.) package frozen bread dough
    1/4 cup chopped fresh basil
    8 oz. shredded mozzarella cheese
    1/2 cup freshly grated Parmesan cheese
    1/2 cup drained sun-dried tomatoes
    4 cloves garlic, minced

    1. Spread olive oil in bottom of a jelly roll pan; press dough into pan, stretching to cover bottom of entire pan.
    2. Press half of the basil into the dough. Let stand in a warm, draft-free place for 30 minutes or until doubled in size.
    3. Preheat oven to 400°F. Top dough with cheeses. Lay Gallo Salame in rows over cheese, overlapping slightly; top with tomatoes and garlic.
    4. Bake on bottom oven rack for 15 to 20 minutes or until surface is golden brown. Remove from oven and sprinkle with remaining basil.