| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Italian, Sandwiches | 6 | Servings |
INGREDIENTS
| 15 | oz | Ricotta Cheese |
| 1 | c | Provolone Cheese, shredded |
| 1 | c | Fontina Cheese, shredded |
| 1/4 | lb | Prosciutto, chopped |
| 2 1/4 | oz | Olives, sliced and drained |
| 10 | Pepperoncini – Stemmed And Chopped, cleaned and chopped | |
| 1/3 | c | Sun-Dried Tomatoes, drained-chopped* |
| 2 | tb | Fresh Basil, chopped |
| 2 | Loaves Frozen Bread Dough, thawed | |
| 1 | lg | Egg |
| 1 | tb | Water |
INSTRUCTIONS
When piping hot, these make delicious mid-winter 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 7-inch round. On half of each round, place a heaping 1/2 cup of the ricotta mixture and spread it to within 1/2 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 400° F. oven for 30 to 35 minutes, or until golden brown. Serve immediately, or cool, then wrap and refrigerate. Re-warm to desired temperature in a microwave oven prior to serving. Yields 6 servings. Source: Sandwich Cuisine Oregon Style, by Jan Roberts-Dominguez Formatted for Master Cook by Brenda Adams Posted mc-recipe 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
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