Calzones With Sun Dried Tomatoes And Garlic Recipes

BEST CHICKEN CALZONE FROM HOME

Steps:

• Preheat the oven at 400°F.
• Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
• In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
• Unroll pizza dough onto clean work surface.
• Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
• Place the dough pieces on a floured surface.
• Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
• Place one slice of cheese over each portion.
• Spread the vegetable mix over the cheese.
• Add 3 leaves fresh basil to each calzone.
• Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
• Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
• Serve warm or cold as sandwiches.

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.