* Exported from MasterCook * Exquisite Calzones Recipe By : Judy Ryder 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 - - - - - - - - - - - - - - - - - -