Calzone With Sun-Dried Tomatoes

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Servings: 4 Difficulty: Advanced
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Savory baked pockets filled with creamy ricotta, salty cured meats, and tangy sun-dried tomatoes.
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This homemade calzone is a comforting twist on classic Italian pizza, featuring a fluffy deep-dish dough stuffed with a rich mixture of ricotta, mozzarella, and sun-dried tomatoes. The filling is elevated with savory prosciutto and salami, balanced by the sweetness of sautéed onions and garlic. ItâÂÂs the perfect dish for a cozy weeknight dinner or a casual weekend gathering. The crust turns golden and crispy in the oven while the interior remains hot and gooey. Simple to assemble with pantry staples, this recipe offers a satisfying, restaurant-quality experience right in your own kitchen.

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Calzone With Sun-Dried Tomatoes

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 11.8

Description

This homemade calzone is a comforting twist on classic Italian pizza, featuring a fluffy deep-dish dough stuffed with a rich mixture of ricotta, mozzarella, and sun-dried tomatoes. The filling is elevated with savory prosciutto and salami, balanced by the sweetness of saut&# 195;©ed onions and garlic. It’s the perfect dish for a cozy weeknight dinner or a casual weekend gathering. The crust turns golden and crispy in the oven while the interior remains hot and gooey. Simple to assemble with pantry staples, this recipe offers a satisfying, restaurant-quality experience right in your own kitchen.

Ingredients

Directions

  1. Prepare Deep-Dish Pizza Dough and let it rise until doubled in size.
  2. While dough rises, prepare the filling by heating sun-dried tomato oil in a medium frying pan over moderate heat.
  3. Add the finely chopped onion to the pan and cook, stirring often, until soft but not browned.
  4. Mix in the minced garlic, then remove the pan from heat.
  5. In a medium bowl, mix ricotta cheese with chopped sun-dried tomatoes and parsley; stir in the cooked onion mixture.
  6. Divide the risen dough into two equal portions.
  7. Roll each half out on a floured surface to a 12-inch circle.
  8. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin.
  9. Sprinkle half of each circle with prosciutto strips and 1 cup of shredded mozzarella cheese.
  10. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal.
  11. Preheat oven to 450~ F.
  12. Sprinkle a large, greased baking sheet lightly with cornmeal.
  13. Place calzones well apart on the prepared baking sheet.
  14. Let rise until puffy (12 to 15 minutes).
  15. Brush tops lightly with olive oil, then bake until golden brown.
  16. Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 11.8kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.5g2%
Sugars 1.2g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, calzone, ricotta, mozzarella, prosciutto, salami, sun-dried tomatoes, garlic, onion, pizza dough, baked, cheese, dinner, comfort food, homemade, olive oil, cornmeal, herbs, parmesan, vegetarian option
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