Ingredients

• 1 deep-dish pizza dough
• 1 tablespoon oil, from sun-dried tomato
• 1 medium onion (finely chopped)
• 1 garlic clove (minced)
• 1 cup ricotta cheese
• 1/4 cup chopped sun-dried tomato
• 2 tablespoons chopped fresh parsley
• 1/4 lb sliced salami or 1/4 lb prosciutto, cut into strips
• 2 cups mozzarella cheese, shredded
• cornmeal (for baking sheet)
• olive oil

Instructions

1. Prepare 1 recipe pizza dough (I use'd the dough cycle on the bread machine) and let it rise.

2. While Dough Rises, Prepare Filling:.

3. In a medium frying pan heat tomato oil over moderate heat, add onion and cook, stirring often, until soft but not browned.

4. Mix in garlic, then remove 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. Sprinkle half of each circle with half of the meat strips and 1 cup of the mozzarella cheese.

11. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal.

12. Preheat oven to 450~ F.

13. Sprinkle a large, greased baking sheet lightly with cornmeal.

14. Place calzones well apart on prepared baking sheet.

15. Let rise until puffy (12 to 15 minutes).

16. Bake to a deep golden color (about 20 mins).

17. Brush tops lightly with olive oil, then serve hot.