Served as main course. Vegetarian dish.

Italian

15 Ounces Ricotta Cheese

1 Cup Provolone Cheese, shredded

1 Cup Fontina Cheese, shredded

1/4 Pound Prosciutto, chopped

2 1/4 Ounces Olives, sliced and drained

10 Pepperoncini, stemmed and chopped, cleaned and chopped

1/3 Cup Sun-Dried Tomatoes, drained-chopped

2 Tablespoons Fresh Basil, chopped

2 Loaves Frozen Bread Dough, thawed

1 Egg

1 Tablespoon Water

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 degree 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.

Serves: 6