Exquisite calzones
Yield: 1 Servings
Ingredients:
- 15 oz ricotta cheese
- 1 c provolone cheese -- : shredded
- 1 c fontina cheese -- shredded
- 1/4 lb prosciutto -- chopped
- 2 1/4 oz sliced olives -- drained
- 10 pepperoncini - stemmed and : chopped
- 1/3 c sun-dried tomatoes - drained : and chopped
- 2 TB gresh basil - chopped : or 2 teaspoons dried
- 2 loaves frozen bread dough : -thawed (1 pound each)
- 1 lg egg
- 1 TB water
Instructions:
: salad oil or olive oil : drained from : tomatoes 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 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@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
