Ingredients
- 10 pepperoncini stemmed
- 2 loaves bread dough (frozen thawed)
- 1 egg
- 220 gr ricotta cheese
- 120 gr provolone cheese (shredded)
- 120 gr fontina cheese (shredded)
- 65 gr prosciutto (chopped)
- 50 gr sun tomatoes (dried drained chopped)
- 36 gr olives (sliced)
- 16 ml water
- 4 gr basil (fresh chopped)
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 18 cm round. On half of each round, place a heaping half cup of the ricotta mixture and spread it to within 1 cm 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.