Ingredients
- 12 circle
- 1 onion
- 1 clove garlic
- 1/2 out on a floured
- 1/2 ricotta filling over
- 1/2 circle of dough
- 1/2 margin
- 1/2 circle with
- 1/4 prosciutto (sliced)
- 120 gr mozarella cheese
- 40 gr sun tomatoes (chopped dried)
- 16 ml oil from sun tomatoes (dried)
- 3 gr parsley (chopped fresh)
- 1/2 slices prosciutto
with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.
