Recipe - Calzone With Sun-Dried Tomatoes

DeepDish Pizza Dough
1 tablespoon Oil from sundried tomatoes
1 md Onion, finely chopped
1 Clove garlic, minced
Or pressed
1 cup (8 oz) ricotta cheese
One fourth cup Chopped sundried tomatoes
2 tablespoon Chopped fresh parsley
One fourth pound Sliced prosciutto or dry
Salami, cut into strips
2 cup (One half lb) shredded whole
Milk mozzarella cheese
Cornmeal (for baking sheet)
Olive oil

1. Prepare DeepDish 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 12inch circle. Spread half of the ricotta filling over half of
each circle of dough, leaving about a 1/2inch 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini