Calzone With Sun-Dried Tomatoes - cooking recipe

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

Preparation

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.