Calzone - Calzone with Sun-Dried Tomatoes Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Yum Yum Recipe Internet site Ingredients 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 Preparation 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. Comments

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