Open-Faced Calzone with Salami

Open-faced Calzone is a new take on the classic Italian calzone; made with a layer of ricotta cheese, grated Parmesan, dry salami called soppressata, and melted mozzarella. Baked until golden brown and crispy, makes this a definite crowd-pleaser when you get that creamy-cheesy taste of a classic calzone, all into one easy pie!

I added some dried salami, known as soppressata salami.  It added another dimension of flavor to this open-faced calzone, giving it a nice spicy kick.

In case you’re not familiar with a calzone pizza, it’s basically pizza dough pocket filled with cheese, and sometimes stuffed with cured meats or cooked meat (beef, sausage, etc.) if desired. The edges are sealed and the calzone is baked or fried until golden brown, similar to frozen hot pockets you may find in supermarkets.

An open-faced calzone in a pie version, turned out to be an excellent choice since you get the same results with the gooey-cheesy layers of flavor, plus the crispy texture.  The only difference is, the time to make it was cut in half, getting this pizza to the table in practically no time!

I served it as the appetizer for everyone to munch on while I was getting dinner ready and was quickly gobbled up.  Next time, I think I may serve this for dinner instead, adding a green vegetable salad and call it a day!

We have pizza ideas and can show you How to Make a Homemade Pizza as well. If you omit the salami, you may want to add this open-faced calzone to your list of “meatless” meals too!  Enjoy and have a great day!



Open-Faced Calzone with Salami
  • 1 pizza dough
  • 1/4 pound Italian dry salami- chopped
  • 1 (15 ounce) ricotta cheese
  • 2 Tbsp. grated Parmigiano-Reggiano cheese
  • 2 cups part-skim shredded mozzarella
  • 2 Tbsp. extra-virgin olive oil
  • cooking spray

Preheat oven to 350 degrees.

Place pizza dough in a bowl and cover with clear wrap. Leave it on your counter to warm up for at least one or more hours, allowing the dough to rise.

On a cutting board with some flour, work the dough with your hands or with a rolling pin to shape into a rectangular shape to fit a large 18 x 12 cooking sheet.

Pour 1 tablespoon of olive oil over the flattened dough. With the back of the spoon, spread the olive oil all over the entire dough.  If you need to add more, add a second tablespoon. Bake in oven for about 10 to 12 minutes, until the pizza dough is cooked half way (not brown).

Remove the pizza dough from oven. Raise oven temperature to 450 degrees.
Spread  an even layer of ricotta cheese onto dough. Scatter parmigiano cheese and salami pieces.

Lastly, scatter an even layer of shredded mozzarella on top.

Bake for additional 10 to 15 minutes, until the mozzarella cheese is completely melted and the edges and bottom of the crust is golden brown. Remove and cut into small squares. Serve.

Serves 6 to 8


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Welcome! From Anna and Liz

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  1. This calzone looks great girls and perfect for a Friday night pizza party! Zoe and I tried to make a home-made calzone one time and we we're unsuccessful. The interior spilled out of the calzone and got all over the baking sheet. It tasted good though! 🙂 xoxo, Jackie

    1. Hey Jackie, the same thing happened to me as well- unsuccessful! That's why I decided to make it onto a pie version- and call it an open-faced calzone, so much easier.

  2. This is so beautiful! I love calzones and haven't made them in years. I used to make them with meatballs, peppers, and cheese wrapped up and baked then covered with marinara – yum! Now I'm going to have to make them again. I love the idea of turning this into a pizza – so pretty and delicious.