*  Exported from  MasterCook  *
 
                             Exquisite Calzones
 
 Recipe By     : Judy Ryder <homebod@bangornews.infi.net>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   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        sliced olives -- drained
   10                    pepperoncini - stemmed and chopped
      1/3  Cup           sun-dried tomatoes - drained and chopped
    2      Tablespoons   gresh basil - chopped
                         -- or 2 teaspoons dried
    2                    loaves        frozen bread dough - thawed
                         --(1 pound each)
    1      Large         egg
    1      Tablespoon    water
                         --salad oil, or olive oil drained from
                         tomatoes
 
  When piping hot, these make delicious mid-winter supper fare. Chilled, they tr
 avel well to a summer picnic.
 
 In a large bowl, combine ricotta, provolone, and fontina cheeses, prosciutto, o
 lives, pepperoncini, tomatoes and basil; set aside. Brush 2 large baking sheets
  with olive oil (preferably that drained from the tomatoes) or salad oil; set a
 side.
 
 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 th
 e 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 c
 ool, then wrap and refrigerate. Re-warm to desired temperature in a microwave o
 ven 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
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving