*  Exported from  MasterCook II  *
 
                             Exquisite Calzones
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:20
 Categories    : Italian                          Sandwiches
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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.