Yield: 1 Servings
|\N 2||loaves frozen bread dough|
15 oz ricotta cheese
1 c provolone cheese --
1 c fontina cheese -- shredded ¼ lb prosciutto -- chopped
2¼ oz sliced olives -- drained 10 pepperoncini - stemmed and : chopped
⅓ c sun-dried tomatoes - drained : and chopped
2 TB gresh basil - chopped
: or 2 teaspoons dried : -thawed (1 pound each) 1 lg egg
1 TB water
: salad oil, or olive oil : drained from
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 ½ cup of the ricotta mixture and spread it to within ½ 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. Yields 6 servings.
Source: Sandwich Cuisine Oregon Style, by Jan Roberts-Dominguez Formatted for MasterCook by Brenda Adams Posted mc-recipe 8/12/96 Recipe By :
From:matejka@... (Anita A. Matejkadate:96-09-09 23:43:38 Edt