-=> Quoting Lovette Yewchan to Ghislaine Dumont <=-
    Hi Lovette
 LY> Thanks for this recipe.
     All the pleasure is mine
      Here one i hope you will love, i never trid it
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: ROLLED CALZONES
 Categories: Sandwiches, Italian
      Yield: 6 servings
MMMMM------------------------PIZZA DOUGH-----------------------------
    1/4 oz Yeast, dry
  1 1/4 c  ;Water, warm
    1/2 c  Olive oil
      4 c  Bread flour
      1 ts Salt
           Rosemary, fresh; chopped
           Tarragon, fresh; chopped
           Oregano, fresh; chopped
MMMMM--------------------------FILLING-------------------------------
      2 oz Pesto
    1/4 lb Ham, thinly sliced
    1/4 lb Provolone; sliced
    1/8 lb Coppacola (spicy Italian
           -ham); thinly sliced
      2    Pepper, sweet red; roasted,
           -peeled & sliced
      2 oz Pepperoncinis; drained &
           -chopped
      1    Egg
      1    Egg white
           Cornmeal
  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 hour.
  Preheat oven to 400 F.  Shape the pizza dough into a ball and then
  roll out into a large oval shape (about 24 inches long).  About two
  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 two 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 F. 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.
MMMMM
        Bye 
... This tagline is made just for Lovette Yewchan
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