Calzone with Sun-Dried Tomatoes
Submitted by SusieSugarfoot
Homemade calzones packed with ricotta, sun-dried tomatoes, prosciutto, and stretchy mozzarella. The tomato oil sautéed onions add a savory depth that takes these over the top.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minSun-dried tomatoes do all the heavy lifting in these calzones, bringing concentrated sweetness, tang, and a hit of umami that fresh tomatoes just can’t match.
The filling starts with onions sautéed in the oil right from the sun-dried tomato jar, so nothing goes to waste.
Ricotta, mozzarella, salty prosciutto, and fresh parsley round it out into something rich but not heavy.
Baked hot and fast, the crust puffs up golden and crisp while the inside stays creamy and molten.
Chef Tips
- Use the oil from the jar. Sun-dried tomato oil is liquid gold. It carries all that concentrated flavor right into the onions.
- Let the calzones proof before baking. Those 12 to 15 minutes of rising time make the crust lighter and airier.
- Seal the edges well. Pinch with your fingers, then press with a fork. Nobody wants filling leaking all over the baking sheet.
- Salami works too. If you can’t find prosciutto, dry salami cut into strips gives you a similar salty, meaty bite.
Ingredients
Directions
Prepare Deep-Dish Pizza Dough and let it rise.
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.
In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture.
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 ½-inch margin.
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.
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.
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