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Salami Romano Calzone

  • Jan 22
  • 1 min read

Updated: Feb 2

A golden parcel of cheesy, crispy joy.


Did you know the calzone was born in Naples in the 18th century? It was designed as a walkable pizza — folded and baked so you could eat it on the go without a mess. This version with @dorsognasmallgoods Salami Romano is bold, golden, and packed with flavour. Plus, it’s gluten-free and super easy to pull together!




🛒 INGREDIENTS (Makes two calzones):


For the dough (GF):

  • 2 cups gluten-free plain flour (with xanthan gum)

  • 2 tsp baking powder

  • ¼ tsp salt

  • 1 tbsp olive oil

  • 1 ½ cup plain Greek yogurt

  • Splash of warm water, if needed


For the filling (per calzone):

Spoonful of ricotta

Peeled tinned tomatoes, torn into chunks

@dorsognasmallgoods Salami Romano, cubed

Provolone cheese, cubed

Fresh basil leaves

Grated Parmesan



👩‍🍳 STEP-BY-STEP:


  1. Make the dough: Mix all dough ingredients until smooth, knead lightly, and rest for 10 minutes.

  2. Fill it up: Roll out the dough into a round, on one half, layer ricotta, tomatoes, salami, provolone, basil, and parmesan.

  3. Seal the deal: Fold the dough over to form a half-moon, crimp the edges well.

  4. Bake & enjoy: Bake at 220°C for 15 minutes until puffed and golden. Let it cool slightly... then bite into that crispy outside and melty centre.

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