Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : Italian Sandwiches
Amount Measure Ingredient -- Preparation Method
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15 Ounces Ricotta Cheese
1 Cup Provolone Cheese -- shredded
1 Cup Fontina Cheese -- shredded
1/4 Pound Prosciutto -- chopped
2 1/4 Ounces Olives -- sliced and drained
10 Pepperoncini - Stemmed And Chopped -- cleaned and
chopped
1/3 Cup Sun-Dried Tomatoes -- drained-chopped*
2 Tablespoons Fresh Basil -- chopped
2 Loaves Frozen Bread Dough -- thawed
1 lg egg
1 tbsp water
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
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NOTES : *reserve salad oil, or olive oil drained from tomatoes to brush on
baking sheets.
