Muffuletta Calzones - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425 degrees F.
Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.
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.
Bake at 425 degrees F for 20 - 24 minutes or until golden brown.