Calzone With Sun Dried Tomatoes Recipe

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   1.

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   Prepare Deep-Dish Pizza Dough and let it rise.

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   2.

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   While dough rises, prepare filling.

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   In a medium frying pan heat tomato oil over moderate heat; add in onion and cook, stirring often, till soft but not browned.

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   Fold in garlic, then remove from heat.

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   3.

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   In a medium bowl mix ricotta cheese with dry tomatoes and parsley; stir in cooked onion mix.

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   4.

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    Divide dough into two equal portions.

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    Roll each half out on a floured suface to a 12-inch circle.

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    Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin.

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    5.

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    Sprinkle half of each circle with half of the prosciutto strips and 1 c. of the mozarella cheese.

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    Fold circles in halves over filling, moistening and pinching edges together (or possibly pressing with tines of a fork) to seal.

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    6.

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    Preheat oven to 450F.

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    Sprinkle a large, greased baking sheet lightly with cornmeal.

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    Place calzone well apart on prepared baking sheet.

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    Let rise till puffy (12 to 15 min).

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    Brush tops lightly with extra virgin olive oil, then serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.