Ham, Tomato and Ricotta Calzones

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!