CALZONE WITH SUN-DRIED TOMATOES
If you are a pizza fan you'll love this! It's mega popular with the teen set I can tell you. Prep does not include making the dough.
Provided by Annacia
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 267, Fat 20.2, SaturatedFat 10.5, Cholesterol 63.9, Sodium 533.1, Carbohydrate 5.8, Fiber 0.6, Sugar 2.4, Protein 15.8
10-MINUTE SUN-DRIED TOMATO PASTA
Dinner is ready in 10 minutes with this creamy sun-dried tomato pasta! I use my favorite all-natural sun-dried tomatoes, and I skip heavy cream in favor of a little whole milk and starchy pasta water for a lighter sauce, but you can definitely use heavy cream if you prefer! If you're not worried about keeping this pasta dish vegetarian, toss in some shredded rotisserie chicken or leftover Italian-style baked chicken breast or skillet chicken.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 11
Steps:
- Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
- While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
- Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
- Finish with the torn basil and serve immediately!
Nutrition Facts : Calories 234.9 kcal, Carbohydrate 40.6 g, Protein 10.5 g, Fat 4.1 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 177.9 mg, Fiber 3.5 g, Sugar 8 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
CALZONES WITH SUN-DRIED TOMATOES AND GARLIC
Make and share this Calzones With Sun-Dried Tomatoes and Garlic recipe from Food.com.
Provided by Nourished Homestead
Categories Savory Pies
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 395.1, Fat 11.3, SaturatedFat 3.9, Cholesterol 18.4, Sodium 421.1, Carbohydrate 59.9, Fiber 3.3, Sugar 2.3, Protein 13.7
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