Calzone With Sun Dried Tomatoes Recipes

SWISS-CHARD AND SUN-DRIED-TOMATO CALZONE RECIPE

Steps:

• Heat the oven to 450°F
• In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat
• Add the Swiss chard and 1/4 teaspoon each of the salt and pepper and cook, stirring, until the chard is wilted and no liquid remains in the pan, about 3 minutes
• Set aside to cool
• Squeeze out any remaining liquid, if necessary
• In a large bowl, combine the ricotta, mozzarella, Parmesan, sun-dried tomatoes, basil and the remaining 1/4 teaspoon each of salt and pepper
• Add the chard and mix well
• Oil a large baking sheet
• Cut the pizza dough into four pieces
• On a floured surface, roll or stretch each of the pieces into an 8-inch round
• Spoon a quarter of the cheese mixture onto one half of each round, leaving a 3/4-inch border
• Brush the border with water and then fold the dough up over the filling
• Seal the edges by folding the edge of the dough over and pinching it
• Transfer the calzone to the prepared baking sheet
• Brush with the remaining tablespoon of oil and bake until golden, 15 to 20 minutes
• Wine Recommendation: The sangiovese grape of Tuscany has a wonderful affinity for sun-dried tomatoes and ricotta cheese
• It forms the basis of Sangiovese di Toscana and also of Sangiovese di Romagna, either of which will be delicious here

CALZONE WITH SUN-DRIED TOMATOES

Steps:

• Prepare 1 recipe pizza dough (I use'd the dough cycle on the bread machine) and let it rise.
• 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.
• In a medium bowl mix ricotta cheese with dried tomatoes and parsley.
• Stir in cooked onion mixture.
• Divide dough into two equal portions.
• Roll each half out on a floured surface 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.
• Sprinkle half of each circle with half of the meat strips and 1 cup of the mozzarella cheese.
• Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal.
• Preheat oven to 450~ F.
• Sprinkle a large, greased baking sheet lightly with cornmeal.
• Place calzones well apart on prepared baking sheet.
• Let rise until puffy (12 to 15 minutes).
• Bake to a deep golden color (about 20 mins).
• Brush tops lightly with olive oil, then serve hot.