Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 oz Active dry yeast 1/4 lb Provolone cheese, sliced
1 1/4 c Warm water 1/8 lb Coppacola (spicy italian
1/2 c Olive oil -ham) thinly sliced
4 c Bread flour 2 Sweet red peppers, roasted,
1 ts Salt -peeled and sliced
Chopped fresh rosemary, 2 oz Pepperoncinis, drained and
-tarragon and oregano -chopped (6 - 8)
For the filling 1 Egg
2 oz Pesto 1 Egg white
1/4 lb Ham, thinly sliced Cornmeal

Servings: 4 - 6 as a sandwich

QUAN MEAS ING **

For the Pizza Dough

*DIRECTIONS*

Soften the yeast in the water. Stir in the oil, then the flour and
salt. Knead dough on a floured board until smooth and elastic (about
20 minutes). Shape into a round ball, cover with plastic and
refrigerate 1 hourl

Preheat oven to 400 degrees. Shape the pizza dough into a ball and
then roll out into a large oval shape (about 24 inches long). About 2
inches behind the front edge, spread the pesto in a long stripe,
stopping just short of the ends.

Just behind and overlapping the pesto, place a layer of the ham
slices, then a layer of cheese then the coppacolla, peppers and
pepperoncinis. You should still have about 2 inches of dough showing
at the back edge.

Beat the egg and brush on the back edge and ends of the dough.

Roll up Calzone as firmly as possible (so no air gets inside). Tuck
the ends in and finish with the back edge on the bottom, not on the
side.

Place on a baking sheet pan sprinkled with corn meal, brush with egg
white and bake in a 400 degree oven for 20 minutes.

Cool to room temperature and slice. Can be sliced thin for appetizers

NOTE: To roast peppers, preheat broiler. Slice the peppers in half
lengthwise. Core them and remove the seeds and ribs. Lay the pieces
skin side up on a flat broiling pan and place the pan 3 - 4 inches
below the heat. Broil the peppers until the skins are charred (they
should be black). Then place the peppers in a plastic bag, seal it
with a twist tie and set aside. Let peppers steam in the bag for 15
minutes. Remove the peppers from the bag and slip off the charred
skins.

Source: Chef's Night out Cookbook

Courtesy of: George Poston, Chef - Atwater's

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