Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Deep-Dish Pizza Dough 2 tb Chopped fresh parsley
1 tb Oil from sun-dried tomatoes 1/4 lb Sliced prosciutto or dry
1 md Onion, finely chopped Salami, cut into strips
1 Clove garlic, minced 2 c (1/2 lb) shredded whole-
Or pressed Milk mozzarella cheese
1 c (8 oz) ricotta cheese Cornmeal (for baking sheet)
1/4 c Chopped sun-dried tomatoes 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.

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