| 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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