Calzone - Calzone with Sun-Dried Tomatoes

• Your own deep-dish pizza dough
• 1 tbsp (15 ml) oil from sun-dried tomatoes
• 1 medium onion, finely chopped
• 1 clove garlic, minced or pressed
• 1 8 oz (224 grm). container ricotta cheese
• 1/4 cup (60 ml) sun-dried tomatoes, chopped
• 2 tbsp (30 ml) fresh parsley, chopped
• 1/4 lb (.1 kg). prosciutto, sliced OR dry salami, cut into strips
• 2 cups (475 ml) mozzarella cheese (whole-milk), shredded
• cornmeal, for baking sheet
• olive oil

1. Prepare deep-dish pizza dough and let it rise.
2. In a medium frying pan, heat tomato oil over moderate heat.
3. Add onion and cook, stirring often, until soft but not browned.
4. Mix in garlic, then remove pan from heat.
5. In a medium bowl, mix ricotta cheese with dried tomatoes and parsley.
6. Stir in cooked onion mixture.
7. Divide dough into two equal portions.
8. Roll each half out on a floured surface to a 12-inch circle.
9. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin.
10. Fold circles in halves over filling.
11. Moisten edges and pinch together or press edges together with tines of fork to seal.
12. Sprinkle a large, greased baking sheet lightly with cornmeal.
13. Place calzones well apart on prepared baking sheet.
14. Let rise until puffy (12 to 15 minutes).
15. Brush tops lightly with olive oil.
16. Bake in preheated 450 degree (225 C.) oven until nicely browned.
17. Serve hot.

tomatoes, onion, clove garlic, ricotta cheese, tomatoes, parsley, salami, mozzarella cheese, cornmeal, olive oil

Taken from online-cookbook.com/goto/cook/rpage/00039B (may not work)