Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 oz ricotta cheese
1 c provolone cheese --
: shredded
1 c fontina cheese -- shredded
1/4 lb prosciutto -- chopped
2 1/4 oz sliced olives -- drained
10 pepperoncini - stemmed and
: chopped
1/3 c sun-dried tomatoes - drained
: and chopped
2 TB gresh basil - chopped
: or 2 teaspoons dried
2 loaves frozen bread dough
: -thawed (1 pound each)
1 lg egg
1 TB water
: salad oil, or olive oil
: drained from
: tomatoes

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 calzone with oil
and bake in a 400 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 MasterCook by Brenda Adams Posted mc-recipe 8/12/96

Recipe By :

From: matejka#bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt

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