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 lg egg

1 tbsp water

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.

Source: Sandwich Cuisine Oregon Style, by Jan Roberts-Dominguez Formatted for Master Cook by Brenda Adams Posted mc-recipe 8/12/96