Calzone with Sun Dried Tomatoes Recipe

1      Reviews by:    Paula Snyder   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. Food Category:    Pizza Cuisine Origin:    West Coast    Servings: 2 Calories: 1342 per serving Print Preview Rate This Recipe Prep Time:   1 Hour 35 Minutes Cook Time:   15 Minutes Total Time:   1 Hour 50 Minutes

INGREDIENTS

• Deep-Dish pizza dough (search recipes)
• 1 tablespoon oil from sun-dried tomatoes
• 1 medium onion, finely chopped
• 1 clove garlic, minced or pressed
• 1 cup (8oz) ricotta cheese
• 1/4 cup chopped sun-dried tomatoes
• 2 tablespoons chopped fresh parsley
• 1/4 pound sliced prosciutto or dry salami, cut in strips
• 2 cups (1/2 lb) shredded whole-milk mozzarella cheese
• Cornmeal (for baking sheet)
• Olive oil

DIRECTIONS

• 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.
• 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.
• 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.
• 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.

HOME