Exquisite Calzones

• 15 Ounces ricotta cheese shredded
• 1 cup provolone cheese shredded
• 1 cup fontina cheese shredded
• 1/4 pound prosciutto chopped
• 2 1/4 ounces olives sliced
• 13 cup sundried tomatoes
• 2 tablespoons basil chopped
• 2 loaves bread dough thawed
• 1 large eggs
• 1 tablespoon water

1. When piping hot, these make delicious mid-winter supper fare.
2. Chilled, they travel well to a summer picnic.
3. In a large bowl, combine ricotta, provolone, and fontina cheeses, prosciutto, olives, pepperoncini, tomatoes and basil; set aside.
4. Brush 2 large baking sheets with olive oil (preferably that drained from the tomatoes) or salad oil; set aside.
5. Divide each loaf of bread dough into 3 pieces.
6. On a floured surface, roll each piece into a 7-inch round.
7. 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.
8. In a small howl, beat the egg with the water.
9. Brush the mixture over the edges of dough rounds, then fold empty half of dough round over the filling, forming a crescent shape.
10. Press or decoratively pinch edges to seal.
11. Place 3 Calzones on each baking sheet; brush each Calzones with oil and bake in a 400F (200C).
12. oven for 30 to 35 minutes, or until golden brown.
13. Serve immediately, or cool, then wrap and refrigerate.
14. Re-warm to desired temperature in a microwave oven prior to serving.

ricotta cheese, provolone cheese, fontina cheese, olives, tomatoes, basil, loaves bread, eggs, water

Taken from recipeland.com/recipe/v/exquisite-calzones-44073 (may not work)