Recipe - Exquisite Calzones

15 ounce Ricotta Cheese
1 cup Provolone Cheese, shredded
1 cup Fontina Cheese, shredded
One fourth pound Prosciutto, chopped
2 One fourth ounce Olives, cut or sliced up and drained
10 Pepperoncini Stemmed And
Chopped, cleaned and
chopped
1/3 cup SunDried Tomatoes,
drainedchopped*
2 tablespoon Fresh Basil, chopped
2 Loaves Frozen Bread Dough,
thawed
1 lg Egg
1 tablespoon Water

When piping hot, these make delicious midwinter supper fare. Chilled, they
travel well to a summer picnic.

In a large bowl, combine ricotta, provolone, and fontina cheeses,
prosciutto, olives, pepperoncini, tomatoes and basil; set aside. Brush 2
large baking sheets with olive oil (preferably that drained from the
tomatoes) or salad oil; set aside.

Divide each loaf of bread dough into 3 pieces. On a floured surface, roll
each piece into a 7inch round. On half of each round, place a heaping 1/2
cup of the ricotta mixture and spread it to within One half inch of the edge.

In a small howl, beat the egg with the water. Brush the mixture over the
edges of dough rounds, then fold empty half of dough round over the
filling, forming a crescent shape. Press or decoratively pinch edges to
seal.

Place 3 Calzones on each baking sheet; brush each Calzones with oil and
bake in a 400ø F. oven for 30 to 35 minutes, or until golden brown. Serve
immediately, or cool, then wrap and refrigerate. Rewarm to desired
temperature in a microwave oven prior to serving. Yields 6 servings.

Source: Sandwich Cuisine Oregon Style, by Jan RobertsDominguez Formatted
for Master Cook by Brenda Adams Posted mcrecipe 8/12/96

NOTES : *reserve salad oil, or olive oil drained from tomatoes to brush on
baking sheets.
Recipe by: =20 Posted to TNT Prodigy's Recipe Exchange Newsletter by Bill
Spalding billspa@icanect.net on Apr 11, 1997