Goat Cheese Calzone

* Exported from MasterCook *

GOAT CHEESE CALZONE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
2 t Dry yeast
1/4 c Rye flour
1 T Milk
2 T Olive oil
1/2 t Salt
1 3/4 c Unbleached flour
-----FILLING-----
2 oz Sonoma goat cheese *
2 oz French goat cheese *
7 oz Mozzarella -- shredded
2 Slices prosciutto **
2 T Finely cut fresh chives
2 T Minced fresh parsley
1 Thyme sprig -- chopped
1 Marjoram sprig -- chopped
2 Sm. cloves garlic -- minced
Black pepper

*Note: Sonoma goat cheese (or other goat cheese) and French goat cheese
(such as Boucheron) should be crumbled.
**Prosciutto should be julienned.
To make dough, mix 1/4 cup lukewarm water, yeast and rye flour in bowl.
Let rise 20 to 30 minutes. Add 1/2 cup lukewarm water, milk, olive oil,
salt and all-purpose flour. Mix dough with wooden spoon, then turn out
onto floured board and knead until soft and slightly sticky. Use quick,
light motions with hands to prevent dough from sticking. Add more flour to
board as needed but no more than is absolutely necessary. Knead 10 to 15
minutes until dough is soft and elastic. Place dough in bowl that has been
brushed with olive oil. Oil surface of dough to prevent crust from
forming. Cover bowl with clean towel and place in warm place, about 90 to
110 degrees, to rise. Let dough rise 40 minutes.
Meanwhile, to make filling, combine goat cheeses, mozzarella, prosciutto,
chives, parsley, thyme, marjoram and garlic in large bowl. Add pepper to
taste and mix well.
Roll out pizza dough to circle about 14 inches in diameter or divide dough
into 2 or 3 pieces to make small calzone. For 1 large calzone, place
entire filling on half of dough circle, leaving 1-inch margin around
edges. Moisten edges with water and fold over other dough half to make
edges meet. Fold up edges to form running curl, pinching to seal tightly.
Place on floured paddle and slide onto oven floor. For smaller calzone,
use same method, adjusting amount of filling as needed. Bake at 450 to
500F 15 to 25 minutes, or until bottom of calzone is crisp. For small
calzone, reduce cooking time by half.
Makes 1 large or 2 to 3 small calzone



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