Ham, Tomato and Ricotta Calzones

I was feeling a bit on the lazy side and wanted to make something for dinner that would be quick to prepare. Calzones seemed to fit the bill for this slightly tired food blogger. Sun dried tomatoes are deep red in color. They add a fresh tangy taste and a rich tomato flavor to appetizers, salads, sandwiches, fish dishes, and casseroles. Sun-dried tomatoes have a long history of use in the regional cuisine of the Mediterranean. Tomatoes were originally sun dried due to the absence of refrigeration, freezers and modern ovens. Drying tomatoes in the sun allowed for year round enjoyment. Tomatoes contain Lycopene, a phytochemical and proven antioxidant that fights free radicals in the body. Ounce per ounce sun dried tomatoes have 12 times the amount of Lycopene than a raw tomato!

Serves 4
recipe from Super Food Ideas

100g shaved ham, chopped
1/2 cup sun dried tomatoes, chopped
400g low fat ricotta cheese
1/4 cup fresh basil leaves, torn
1/4 cup grated mozzarella cheese
4 sheets frozen ready-rolled shortcrust pastry, partially thawed
1/3 cup fresh white breadcrumbs
1 egg, lightly beaten

Preheat oven to 200c/180c fan-forced. Line 2 baking trays with baking paper. Combine ham, tomatoes, ricotta, basil, cheese, salt and pepper in a bowl. Using a 20cm round plate as a guide, cut a circle from each pastry sheet. Sprinkle with 1 tablespoon bread crumbs over 1 pastry circle leaving a 1cm border. Place one-quarter of the ham mixture over the breadcrumbs. Brush border with egg and fold pastry over to form a semi-circle. Press edges together to enclose filling. Repeat process with remaining pastry circles. Place calzones on prepared trays. Brush with egg and cook for 20 minutes or until golden.

The Culinary Chase’s Note: I used puff pasty sheets in lieu of the shortcrust pastry. I loved the sharp and tangy flavors of sun dried tomatoes and although they can be expensive (8.5 oz of sun dried tomatoes comes from 3.5 lbs. of fresh tomatoes), they’re worth every penny! Enjoy!