Sun Dried Tomato Calzone Recipe

This calzone recipe features all that is great about Mediterranean cuisine. The shell is highlighted by a hint of lemon zest and a dusting of Parmesan cheese. The filling includes 2 thin slices of prosciutto topped with fresh mozzarella cheese, diced onions, garlic, basil, oregano, and sun dried tomatoes.

Ingredients - dough:
1 cup warm water
1 package active dry yeast
1 tspn Kosher salt
3/4 tspn sugar
2 3/4 cups all purpose flour
zest of 1/2 of one lemon
1 tbsp olive oil

Ingredients - sauce:
oil from sun dried tomatoes (about 4 tbsp)
1/2 tspn dry parsley flakes
1 tspn crushed red pepper flakes
3 cloves garlic
1 tspn basil
1/2 tspn oregano
1 tbsp balsamic vinegar

Ingredients - filling:
prosciutto, thinly sliced
8 oz. fresh mozzarella, sliced
1 jar sun dried tomatoes (I used Bella Sun Luci)
1 yellow onion, diced

Preparation:

1. In a small bowl, mix together the warm water, yeast, salt, and sugar. Let sit for 20 minutes.
2. In a large bowl, mix together the flour and lemon zest. Make a small well in the middle of the flour and pour in the yeast mixture.
3. Knead the dough for 10 minutes. Coat the ball of dough with the olive oil and place it in a bowl covered with a kitchen towel. Let the dough rest for an hour in a warm place. The dough should almost double in size.
   
4. While you wait for the dough to rise, prepare the sauce. In a small saucepan, mix together the oil from the sun dried tomatoes, balsamic vinegar, basil, oregano, dried parsley flakes, red pepper flakes and garlic.
5. Heat the mixture over medium heat. When it begins to boil, remove pan from the heat then set aside.
   
6. After the dough has rested for an hour, turn the dough out of the bowl onto a floured, flat surface. Cut the dough into 4 equal pieces. Form each of the pieces into balls and place them back into the bowl. Cover the bowl and let sit for another 15 minutes.
   
   
   
7. Preheat oven to 350 degrees Fahrenheit.
8. On a floured surface, use a rolling pin to roll out each ball into a flat, round piece of dough that is about 8 to 10 inches in diameter.
9. Place 2 thin slices of prosciutto in the center of each piece of dough.
   
10. Place 2 to 3 thin slices of mozzarella on top of the prosciutto.
    
11. Next, place the diced onions on the mozzarella.
12. Chop up 4 to 5 sun dried tomatoes for each calzone and place the pieces on top of the onions and mozzarella.
    
13. Top each calzone with 1 to 2 teaspoons of the sauce and a teaspoon of Parmesan cheese.
    
14. Fold the calzone once to enclose the filling with the dough. Pinch along the edges or use a fork to seal the calzone. Cut a small slit in the top of each calzone.
    
15. Lightly baste the tops of the calzones with oil from the sauce and dust them with Parmesan cheese.
    
16. Place the calzones on a greased baking sheet and bake for 20 minutes.
17. Remove from oven and let the calzones cool for 20 minutes before serving.

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