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Ingredientes
- deep-dish pizza dough
- 1 Tbsp. oil from sun-dry tomatoes
- 1 med onion, finely minced
- 1 x clove garlic, chopped Or possibly pressed
- 1 c. ricotta cheese, (8 ounce)
- 1/4 c. minced sun-dry tomatoes
- 2 Tbsp. minced fresh parsley
- 1/4 lb sliced prosciutto or possibly dry salami, cut into strips
- 2 c. shredded whole-, (1/2 lb) lowfat milk mozzarella cheese cornmeal, (for baking sheet) extra virgin olive oil
Direcciones
- 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 in onion and cook, stirring often, till soft but not browned. Fold in garlic, then remove from heat.
- 3. In a medium bowl mix ricotta cheese with dry tomatoes and parsley; stir in cooked onion mix.
- 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 c. of the mozarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or possibly pressing with tines of a fork) to seal.
- 6. Preheat oven to 450F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise till puffy (12 to 15 min). Brush tops lightly with extra virgin olive oil, then serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 171 | |
| Calories from Fat 98 | 57% |
| Total Fat 10.96g | 14% |
| Saturated Fat 4.69g | 19% |
| Trans Fat 0.09g | |
| Cholesterol 38mg | 13% |
| Sodium 147mg | 6% |
| Potassium 303mg | 9% |
| Total Carbs 7.04g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.52g | 2% |
| Protein 11.58g | 19% |
