*  Exported from  MasterCook  *
                              Rolled Calzones
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  ounce         Active dry yeast
    1 1/4  cups          Warm water
      1/2  cup           Olive oil
    4      cups          Bread flour
    1      teaspoon      Salt
                         Chopped fresh rosemary -- tarragon and oregano
                         For the filling
    2      ounces        Pesto
      1/4  pound         Ham -- thinly sliced
      1/4  pound         Provolone cheese -- sliced
      1/8  pound         Coppacola (spicy italian -- ham) thinly sliced
    2                    Sweet red peppers, roasted -- peeled and sliced
    2      ounces        Pepperoncinis -- drained and
           (6            - 8)
    1                    Egg
    1                    Egg white
 For the Pizza Dough Soften the yeast in the water. Stir in the oil, then the
flour and salt. Knead dough on a floured board until smooth and elastic (about 20
minutes). Shape into a round ball, cover with plastic and refrigerate 1 hourl
Preheat oven to 400 degrees.  Shape the pizza dough into a ball and then roll out
into a large oval shape (about 24 inches long). About 2 inches behind the front
edge, spread the pesto in a long stripe, stopping just short of the ends.
 Just behind and overlapping the pesto, place a layer of the ham slices, then a
layer of cheese then the coppacolla, peppers and pepperoncinis. You should still
have about 2 inches of dough showing at the back edge. Beat the egg and brush on
the back edge and ends of the dough. Roll up Calzone as firmly as possible (so no
air gets inside). Tuck the ends in and finish with the back edge on the bottom,
not on the side.
 Place on a baking sheet pan sprinkled with corn meal, brush with egg white and
bake in a 400 degree oven for 20 minutes. Cool to room temperature and slice. 
Can be sliced thin for appetizers NOTE: To roast peppers, preheat broiler.  Slice
the peppers in half lengthwise. Core them and remove the seeds and ribs.
 Lay the pieces skin side up on a flat broiling pan and place the pan 3 - 4 inches
below the heat.  Broil the peppers until the skins are charred (they should be
black).  Then place the peppers in a plastic bag, seal it with a twist tie and
set aside.  Let peppers steam in the bag for 15 minutes. Remove the peppers from
the bag and slip off the charred skins.
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