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How To make Exquisite Calzones

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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 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

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