** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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.