Calzone with Sun-Dried Tomatoes
No ratings yet
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 14 ingredients
- Salami, cut into strips
- 1/4 c Chopped sun-dried tomatoes
- Milk mozzarella cheese
- Olive oil
- Deep-Dish Pizza Dough
- 1 tb Oil from sun-dried tomatoes
- 1 c (8 oz) ricotta cheese
- 2 c (1/2 lb) shredded whole-
- 2 tb Chopped fresh parsley
- Cornmeal (for baking sheet)
- 1 md Onion, finely chopped
- Or pressed
- 1 Clove garlic, minced
- 1/4 lb Sliced prosciutto or dry
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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.
Plating
Cookware for this recipe
-
Frying pan
-
Baking tray
-
Mixing bowl
-
Chef's knife
-
Cutting board
-
Wooden spoon