Calzone With Sun Dried Tomatoes Recipes

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.

CALZONES WITH SUN-DRIED TOMATOES AND GARLIC

Steps:

• Sprinkle yeast over 1 cup of warm water. Add sugar and stir gently. Let sit 10 minutes.
• Combine flour and salt in mixing bowl. Sir in yeast mixture and oil. Turn out onto a lightly floured surface and knead until smooth and elastic for about 5 minutes.
• Place dough in lightly oiled bowl and turn to coat. Cover with a towel and let rise until doubled, about 45 minutes.
• Punch down dough and divide into 6 portions. Cover and let sit for 30 minutes.
• Preheat oven to 350F.
• Remove tops of garlic heads. Place garlic in small oven safe bowl, drizzle with oil, and bake until soft, about 1 hour. Remove garlic and when cool enough to handle, remove cloves.
• Put tomatoes in a bowl of warm water for 15 minutes then train. Thinly slice and put into a mixing bowl.
• Combine parsley, scallion, and oil in a small bowl.
• Working with the dough one portion at a time, place on lightly floured surface and roll out until 1/8 inch thick. Keeping a 1 inch border around the edge spread out 1/6 of the following ingredients: scallion mixture, garlic, basil, fontina cheese, mozzarella cheese, and tomatoes.
• Moisten the edge of the dough with water and fold dough in half to enclose the fillings. Fold half of the border back and crimp with fork.
• Refridgerate for 1 hour. Calzones can be wrapped in plastic and frozen for OAMC.
• Place oven rack in lowest position and pre-heat to 450°F Sprinkle cornmeal over large baking sheet and place calzones on top. Spray with fine mist of water. Bake, spraying with water again about halfway through. Cook for 30 minutes until golden brown.

ROASTED TOMATO, MOZZARELLA AND PESTO CALZONES

Steps:

• Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl with a wooden spoon), combine the water and sugar. Sprinkle yeast on top and let stand 5 minutes until foamy. With the mixer on low speed, add the flour, salt and olive oil, and mix until combined. Increase speed to medium and mix until the dough comes together in a smooth ball. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
• While the dough rises, prepare the tomatoes: Heat oven to 300 degrees. Arrange tomatoes cut-side down on a rimmed baking sheet. Drizzle with olive oil, scatter with garlic and season generously with salt. Bake for 40 to 45 minutes, until the tomato skins are wrinkly. Let cool slightly, then use your fingers to pull the skins off each tomato. (Count the number of tomato pieces now, then you'll have an easier time dividing them among the 6 calzones.) Discard skins, then transfer tomatoes and garlic to a strainer set over a bowl. (You won't need the accumulated juices for this recipe, but save them - you can whisk them with a bit more olive oil and vinegar for a vinaigrette.)
• Gently punch down the dough and transfer to a not-floured work surface. Divide into 6 pieces, each about 4 1/4 ounces/120 grams. Working with one piece of dough at a time, cup the dough ball on a work surface (almost as though you were forming a cage around the dough). Rotate your hand in clockwise circles, exerting a bit of pressure on the top of the dough ball, until it's a smooth sphere. Repeat with the remaining balls of dough and let stand 15 minutes, loosely covered with plastic wrap or a clean dish towel. (The dough can be prepared up to this point, transferred to a baking sheet, covered with greased plastic wrap and refrigerated overnight. Let come to room temperature before proceeding.)
• If you have a large pizza stone, place it in the oven and heat oven to 500 degrees. (If you don't have a pizza stone, lightly oil a rimmed 13-by-18-inch baking sheet). Working with one piece of dough at a time, roll into an 8-inch circle using a rolling pin. Spoon 1 1/2 tablespoons pesto in the center of the dough and use the back of the spoon or an offset spatula to spread it in a thin, even layer, leaving a 1-inch border. Pile 2/3 cup mozzarella on half of the dough, then top with some of the tomatoes. Fold the dough in half, over filling, then roll and crimp the edge of the dough together to seal. Repeat with the remaining dough, pesto, mozzarella and tomatoes until all 6 calzones have been formed. Brush each calzone with egg wash and sprinkle with flaky salt.
• With a large spatula, transfer the calzones to the pizza stone (or baking sheet) and arrange them diagonally to fit. Bake until puffed and deep brown, 18 to 23 minutes. (Tent with foil if the tops become too dark before the rest of the dough is browned.) Remove from the oven and let cool 5 minutes before serving.