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Calzone - Calzone with Sun-Dried Tomatoes
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  • Your own deep-dish pizza dough
  • 1 tbsp (15 ml) oil from sun-dried tomatoes
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced or pressed
  • 1 8 oz (224 grm). container ricotta cheese
  • 1/4 cup (60 ml) sun-dried tomatoes, chopped
  • 2 tbsp (30 ml) fresh parsley, chopped
  • 1/4 lb (.1 kg). prosciutto, sliced OR dry salami, cut into strips
  • 2 cups (475 ml) mozzarella cheese (whole-milk), shredded
  • cornmeal, for baking sheet
  • olive oil
  • 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 pan from heat.
  • In a medium bowl, mix ricotta cheese with dried tomatoes and parsley.
  • Stir in cooked onion mixture.
  • Assembly:
  • 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.
  • Fold circles in halves over filling.
  • Moisten edges and pinch together [or press edges together with tines of fork] to seal.
  • Sprinkle a large, greased baking sheet lightly with cornmeal.
  • Place calzones well apart on prepared baking sheet.
  • Let rise until puffy (12 to 15 minutes).
  • Brush tops lightly with olive oil.
  • Bake in preheated 450 degree (225 C.) oven until nicely browned.
  • Serve hot.

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