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Exquisite Calzones

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Submitted by kathyb

Exquisite Calzones recipe

YIELD

24 servings

PREP

25 min

COOK

35 min

READY

1 hrs

Ingredients

15 15
OUNCES OUNCES RICOTTA CHEESE
shredded *
1 237
CUP ML PROVOLONE CHEESE
shredded *
1 237
CUP ML FONTINA CHEESE
shredded
¼ 113.4
POUND G PROSCIUTTO
chopped *
2 ¼ 65
OUNCES ML/G OLIVES
sliced
½ 118
79
2 3E+1
TABLESPOONS ML BASIL
chopped
2 2
LOAVES LOAVES BREAD DOUGH
thawed *
1 1
LARGE LARGE EGGS
1 15
TABLESPOON ML WATER

Directions

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 ½ cup of the ricotta mixture and spread it to within ½ 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℉ (200℃). 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.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

So how much Pepperoncinis? Chopped?

happyzhangbo   

Thanks for the comment. Just edited the recipe, and it should be 1/2 cup pepperonis. Enjoy :)

 

 

Nutrition Facts

Serving Size 11g (0.4 oz)
Amount per Serving
Calories 157 70% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 573mg 24%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 19g
Vitamin A 11% Vitamin C 4%
Calcium 17% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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