Exquisite Calzones

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   When piping hot, these make delicious mid-winter supper fare.

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   Chilled, they travel well to a summer picnic.

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   In a large bowl, combine ricotta, provolone, and fontina cheeses, prosciutto, olives, pepperoncini, tomatoes and basil; set aside.

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   Brush 2 large baking sheets with olive oil (preferably that drained from the tomatoes) or salad oil; set aside.

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   Divide each loaf of bread dough into 3 pieces.

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   On a floured surface, roll each piece into a 7-inch round.

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   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.

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   In a small howl, beat the egg with the water.

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   Brush the mixture over the edges of dough rounds, then fold empty half of dough round over the filling, forming a crescent shape.

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    Press or decoratively pinch edges to seal.

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    Place 3 Calzones on each baking sheet; brush each Calzones with oil and bake in a 400F (200C).

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    oven for 30 to 35 minutes, or until golden brown.

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    Serve immediately, or cool, then wrap and refrigerate.

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    Re-warm to desired temperature in a microwave oven prior to serving.

No additional tips available.