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Calzone with Sun Dried Tomatoes
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1
Reviews
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By:
Paula Snyder
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Calzone with Sun Dried Tomatoes Recipe wraps sun-dried tomatoes, onion, garlic, ricotta cheese, parsley, prosciutto or salami and mozzarella cheese in pizza dough and bakes to create this delicious and tasty calzone.
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INGREDIENTS
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Deep-Dish pizza dough
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1 tablespoon oil from sun-dried tomatoes
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1 medium onion, finely chopped
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1 clove garlic, minced or pressed
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1 cup (8oz) ricotta cheese
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1/4 cup chopped sun-dried
tomatoes
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2 tablespoons chopped fresh parsley
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1/4 pound sliced prosciutto or
dry salami, cut in strips
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2 cups (1/2 lb) shredded
whole-milk mozzarella cheese
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Cornmeal (for baking sheet)
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Olive oil
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DIRECTIONS
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1:
Prepare Deep-Dish Pizza Dough
and let it rise. While dough rises, prepare filling. In a medium frying pan heat tomato
oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat.
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2:
In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture. Divide dough into two equal portions. Roll each half out on a floured
surface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin.
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3:
Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozzarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or
pressing with tines of a fork) to seal.
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4:
Preheat oven to 450° F. Sprinkle
a large, greased baking sheet lightly
with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Bake on center rack until crust browns well (about 15 minutes).
Brush tops lightly with olive oil, then
serve hot.
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