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Rating: 4.2/5 (25 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 385
% Daily Value**
Total Fat 20g
Saturated Fat 12g
Unsaturated Fat 1g
Cholesterol 68mg
Sodium 462mg
Total Carbohydrate 17g
Dietary Fiber 1g
Sugars 3g
Protein 34g
Vitamin A  19%Vitamin C  15%
Calcium  71%Iron  6%
Potassium  9%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Calzone With Sun-Dried Tomatoes

Recipe Tags: Pizza Recipes

Date Added: July 23, 2009
A mouth-watering change for pizza or sandwich lovers, this calzone combines rich, smooth ricotta with melting mozzarella. The prosciutto adds just the right amount of salty zing to the combination.


Pizza Dough Deep-Dish
1 tablespoon Tomato Oil from sun-dried
1 Onion medium finely chopped
1 Garlic Clove minced
1 cup Ricotta Cheese (8 oz)
1/4 cup Tomato Chopped sun-dried
2 tablespoons Fresh Parsley Chopped
1/4 lb Prosciutto Sliced
2 cups Mozzarella Cheese (1/2 lb) shredded Milk
Cornmeal (for baking sheet)
1 Olive Oil
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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.

3. Mix in garlic, then remove from heat. 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.

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

6. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozzarella cheese.

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

8. Preheat oven to 450 F Sprinkle a large, greased baking sheet lightly with cornmeal.

9. Place calzone well apart on prepared baking sheet.

10. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

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Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 15% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Cheese, Corn, Garlic, Beef, Onion, Olive Oil allergies.
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