Basic Calzone


– 1 c Warm water
– 1/2 ts Sugar
– 6 oz Creamy goat cheese
– 1 pk Active dry yeast
– 3 oz Sliced prosciutto or cooked
– 3 c Sifted all-purpose flour, ham, cut into strips
– 3 tbs Chopped chives
– 2 tbs Oil
– 1 tbs Finely minced fresh garlic
– 1/2 ts Salt
– 2 tbs Grated Parmesan cheese
– 12 oz Mozzarella cheese, shredded


Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5 minutes to soften. Add 1 1/2 cups flour; beat with electric mixer until smooth. Stir in oil and salt. Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough. Turn out onto lightly floured surface; knead until smooth. Return to bowl; cover and let rise in warm place until doubled. Punch down dough; divide into 3 equal portions. Roll one portion on lightly floured surface to 9-inch circle. Place 1/3 of mozzarella on one side of dough; dot with 1/3 of goat cheese and top with 1/3 of prosciutto. Repeat with remaining dough, cheeses and prosciutto. Mix chives and garlic; sprinkle over filling. Moisten edges of dough with water and fold over to enclose filling, pressing edges firmly together. Place on lightly greased baking sheets. Let rise 30 to 45 minutes or until dough feels light to the touch. Cut slit in each calzone to allow steam to escape. Preheat oven to 375 deg F. Bake 30 to 35 minutes or until browned. Remove from oven; brush tops with oil. Sprinkle each with 2 teaspoons grated Parmesan cheese. Serve warm.

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