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4 servings
suggest servings
| 1 | tablespoon | vegetable oil | from sun-dried tomatoes |
| 1 | medium | onion | finely chopped |
| 1 | clove | garlic | minced, or pressed |
| 1 | cup | ricotta cheese | |
| 1/4 | cup | sundried tomatoes | chopped |
| 2 | tablespoons | parsley leaves | chopped, fresh |
| 1/4 | pound | prosciutto | or dry salami, cut into strips |
| 2 | cups | mozzarella cheese | shredded |
| 1 | x | cornmeal | (for baking sheet) |
| 1 | x | 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.
| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 5.0g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 196mg | 8% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 3.0g | 13% |
| Sugars 3.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 9% | Vitamin C | 9% | |
| Calcium | 19% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ive made this quite a few times, my hubby is portuguese and he loves it! good stuff!
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