Exquisite Calzones

Recipe Ingredients

15 oz	426g	Ricotta cheese
1 cup	146g / 5.1oz	Provolone cheese - shredded
1 cup	146g / 5.1oz	Fontina cheese - shredded
1/4 lb	113g / 4oz	Prosciutto - chopped
2 1/4 oz	63g	Sliced olives - drained
10		Pepperoncini - stemmed + chopped
1/3 cup	20g / 0.7oz	Sun-dried tomatoes - drained and chopped
2 tablespoons	30ml	Fresh basil - chopped or 2 teaspoons dried
2		Loaves frozen bread dough - thawed (1 pound each)
1		Egg (large)
1 tablespoon	15ml	Water salad oil or olive oil drained from
		Tomatoes

Recipe 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 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..

Source:
Sandwich Cuisine Oregon Style by Jan Roberts-Dominguez

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