Calzone-Prosciutto Cappacoli

Directions

1. 1
   Prepare dough.
2. 2
   In a small skillet heat the 1 Tbsp olive oil and saute the onion and garlic.
3. 3
   Remove from heat and stir in the parsley.
4. 4
   In a medium bowl mix together the ricotta and tomatoes.
5. 5
   Add the onion mixture and set aside.
6. 6
   Divide the dough into 4 pieces and roll each out into 10 to 12 inch rounds.
7. 7
   Spread even amounts of the ricotta mixture on 1/2 of each dough ruond, leaving 1/2 inch edge.
8. 8
   Divide meats equally among the round and place on top of ricotta, top with mozzarella.
9. 9
   Fold the plain side over top of calzone and press down lightly to remove some of the air.
10. 10
    Moisten the edges with water and crimp or seal with a fork (do a good job sealing or your going to have a cheesy mess).
11. 11
    Sprinkle greased baking sheet with cornmeal and place calzones carefully and not touching-leaving some room in between for rising in the oven.
12. 12
    Oil the tops with olive oil and sprinkle with the parmesan cheese.
13. 13
    Place in a preheated 400 to 450 degree oven.
14. 14
    Bake for 15 minutes or until tops and parmesan cheese turn golden brown.
15. 15
    Serve hot with a fresh Bruschetta.