15      Ounces        ricotta cheese
   1      Cup           provolone cheese -- shredded
   1      Cup           fontina cheese -- shredded
     1/4  Pound         prosciutto -- chopped
   2 1/4  Ounces        sliced olives -- drained
  10                    pepperoncini - stemmed and chopped
     1/3  Cup           sun-dried tomatoes - drained and chopped
   2      Tablespoons   gresh basil - chopped
                        -- or 2 teaspoons dried
   2                    loaves        frozen bread dough - thawed
                        --(1 pound each)
   1      Large         egg
   1      Tablespoon    water
                        --salad oil, or olive oil drained from
                        tomatoes
  When piping hot, these make delicious mid-winter supper fare. Chilled,
 they tr
avel well to a summer picnic.
In a large bowl, combine ricotta, provolone, and fontina cheeses,
prosciutto, o
lives, pepperoncini, tomatoes and basil; set aside. Brush 2 large baking
sheets
  with olive oil (preferably that drained from the tomatoes) or salad oil;
 set a
side.
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 th
e 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 calzone with oil and bake
in 
a 400 oven for 30 to 35 minutes, or until golden brown. Serve immediately,
or c
ool, then wrap and refrigerate. Re-warm to desired temperature in a
microwave o
ven prior to serving.  
Yields 6 servings.
Source: Sandwich Cuisine Oregon Style, by Jan Roberts-Dominguez
Formatted for MasterCook by Brenda Adams Posted mc-recipe 8/12/96