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Exquisite Calzones
Recipe By : Judy Ryder
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
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