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 Calzones with oil and bake in a 400� F. 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.