The ultimate New Orleans Calzone!

The Italian word "giardiniera" translates to English as "woman gardener." The root word is "giardino" meaning "garden." The condiment, “Giardiniera” is a distinctive mixture of bell peppers, Serrano peppers, celery, olives, carrots and cauliflower which has been marinated in a combination of vegetable, olive and soybean oils.  It is typically eaten as an appetizer, or with a salad.
Giardiniera, as it is called in the United States, made its debut in 1925.  Since then, giardiniera is usually served on Italian beef, Italian sausage, and on Italian subs, Chicago-style hot dogs, pizza, and meatball sandwiches. If you have trouble finding giardiniera at the grocery or specialty food store, it is simple enough to make at home. All you have to do is choose your favorite vegetables, clean them meticulously, and marinate them in the oils of your choice and red wine vinegar. After marinating for a couple of days, transfer the vegetables to a Mason™ jar and pour fresh oils and red wine vinegar over them. Store your homemade giardiniera in the refrigerator. It makes for delicious and nutritious between meal snacks and can really add some pizzazz to lunches and dinners.
 
Ingredients:
2 separate Tbsp olive oil
1 cup giardiniera (or pickled) vegetables from a jar, rinsed and chopped fine
1 (7-oz.) Package shredded Provolone cheese
8 thin slices Genoa salami, chopped
1/2 cup diced cooked ham
1/4 cup sliced Spanish olives (with pimiento)
1 pound pizza dough
2 Tbsp grated Parmesan cheese
1 beaten egg

Directions:
Preheat oven to 425°
Combine 1 Tbsp. olive oil, giardiniera vegetables, cheese, salami and ham. Stir gently.
Place the calzone dough on a floured surface and divide into 4 equal portions. With a rolling pin, roll each portion into a 7” circle.
3. Place two of the dough circles on a lightly greased baking sheet. Ladle the vegetable mixture evenly top the circles, leaving a 1” border. Brush the edges of the dough with egg wash, and top with the other two circles of dough. Press and crimp the edges to seal. Cut two or three small slits on the tops of the calzones so steam can escape. Brush with remaining olive oil and dust with Parmesan cheese.
4. Bake for 22 minutes or until nicely brown.