Calzone with Sun-Dried Tomatoes

Title:
Calzone with Sun-Dried Tomatoes

Yield:
4 Servings

Categories:
Italian,
Pizza




Ingredients:





          Deep-Dish Pizza Dough


     1 tb Oil from sun-dried tomatoes


     1 md Onion, finely chopped


     1    Clove garlic, minced


          Or pressed


     1 c  (8 oz) ricotta cheese


   1/4 c  Chopped sun-dried tomatoes


     2 tb Chopped fresh parsley


   1/4 lb Sliced prosciutto or dry


          Salami, cut into strips


     2 c  (1/2 lb) shredded whole-


          Milk mozzarella cheese


          Cornmeal (for baking sheet)


          Olive oil






 1. Prepare Deep-Dish Pizza Dough and let it rise.


 


 2. 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.


 


 3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley;


 stir in cooked onion mixture.


 


 4. Divide dough into two equal portions. Roll each half out on a floured


 suface 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.


 


 5. Sprinkle half of each circle with half of the prosciutto strips and 1


 cup of the mozarella cheese. Fold circles in halves over filling,


 moistening and pinching edges together (or pressing with tines of a fork)


 to seal.


 


 6. 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). Brush tops lightly with olive oil, then


 serve hot.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini