1 (15 oz.) Ricotta cheese
1 (8 oz.) Mozzarella cheese, shredded
22 oz. Prosciutto, coarsely chopped
2 tbsp. basil
2 frozen bread dough loaves
1 large egg

Combine Ricotta, Mozzarella, Prosciutto, basil and 1/4 teaspoon pepper. Set aside. Preheat oven to 400°F. Brush 2 large baking sheets with salad oil; set aside. Divide each loaf into 3 equal parts. Roll each piece into a 7-inch round. On half of each round, place 1/2 cup cheese mixture. Spread to within 1/2-inch of edge. Beat eggs with 1 tablespoon water; brush over edges of dough round fold. Pinch edges to seal. Place 3 calzones on each baking sheet. Brush calzones with salad oil.

Bake 30 to 40 minutes or until lightly browned. Serve immediately. Servings: 6.