A note from Guy: This special treat is only made once a year for Easter. It's full of rich cheeses and meats and is eaten only after the Lenten fast is over ( following the holy Saturday Easter Vigil Mass). This recipe has been in our family for many generations, and believe it or not, has always been made by the men of the family. I prepare this every Easter, as did my father and his father, and now I'm teaching my sons how to prepare it.

Now the fans of Patsy Cline can enjoy this Cesario delight!

DOUGH: 4 cups flour/ divided
1 tsp. black pepper
1/3 cup vegetable shortening
1 tsp. salt
3 eggs
1 tbs. dry yeast
1 cup warm water

FILLING: 1/2 lb. Italian sausage
1/4 lb. Mozzarella Cheese
1/4 lb. Prosciutto
1/4 lb. Capicolla
1/4 lb. Genoa Salami
2 lbs. Ricotta Cheese
1/2 tsp. salt
1/2 tsp. black pepper
7 eggs

Combine 1 cup flour with salt,pepper,eggs and shortening in electric mixer. Dissolve 1 tbs. yeast in 1/4 cup very warm water. Stir to dissolve and let rest 5 minutes. Add remaining 3/4 cup warm water. Pour into flour mixture. Add remaining flour, 1 cup at a time to make soft, but kneadable dough. Knead on flour board until dough is smooth and elastic. Place in greased bowl and put in warm area, covered and free from drafts, until dough doubles in size ( about 1 hour). Prepare filling, as dough is resting to rise. Cut Italian sausage in 1/4 inch chunks. Slice mozzarella cheese very thin, and cut each slice into triangles. Repeat with prosciutto, capicolla and salami. Drain excess mositure from ricotta. Combine with Italian sausage, mozzarella, prosciutto, capicolla and salami in large bowl. Add 1/2 tsp. salt and 1/2 tsp. pepper.Beat together 6 eggs and add to mixture combining gently, but well. Set aside. When dough has doubled in size ( about 1 hour), cut in half. Keep remaining half covered in bowl. Working with half, roll out into a large rectangle, about 1/2 inch thick. Spread half of filling over half of rolled out dough, but don't put any filling on the edge. Fold the empty half over the filled half and close seam all around by folding edge up. Press all around with fork tines to seal.Repeat this procedure with second half of dough and filling. Beat remaining egg and brush on top of loaves. Pierce both calzone woth fork to allow steam to escape. Gently place on floured (or cornmeal covered) baking sheet. Place in a preheated 375 degree oven and bake for 30 minutes until dough is golden brown. Each calzone makes 10 appetizer servings.

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