Name: Exquisite Calzones
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

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John Stott

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&deg; 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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