CALZONE RECIPE WITH SUN-DRIED TOMATOES

Here is an italian classic reccipe. We love this one!

1 deep-dish pizza dough
1 tablespoon oil from sun-dried tomatoes
1 medium onion -- finely chopped
1 clove garlic -- minced
or pressed
1 cup (8 oz) ricotta cheese
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
1/4 pound sliced prosciutto or dry
salami -- cut into strips
2 cups (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 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.
5. 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.
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.
(12 to 15 minutes). Brush tops lightly with olive oil, serve hot.