Calzone Stuffed With Chicory And Olives

• 4 cloves roasted garlic, peeled
• 2 tablespoons olive oil
• 6 anchovy fillets, minced
• 4 capers
• 1 tablespoon balsamic vinegar
• 24 oil-cured black olives, pitted and roughly chopped
• 10 cups roughly chopped escarole
• 3/4 cup warm water
• 1/2 ounce fast-acting yeast
• 1 3/4 cup unbleached flour, plus up to 2 cups for kneading
• 1 tablespoon salt
• 1/2 cup low-fat yogurt
• Cornmeal for dusting the pan

1. Combine the garlic, 1 tablespoon olive oil, anchovies, capers, vinegar and olives in a large saucepan.
2. Cook over low heat until soft.
3. Add the escarole, toss well, cover and braise, about 40 minutes.
4. Pour the warm water into a large mixing bowl.
5. Add the yeast and gently stir the water with a fork until the yeast dissolves.
6. Combine 1 3/4 cups flour with the salt.
7. Slowly add the flour mixture to the dissolved yeast.
8. Add the yogurt and continue to mix the ingredients until the dough becomes soft and sticky.
9. Sprinkle a small handful of flour onto a flat surface.
10. Knead the dough until smooth, about 5 minutes, adding flour as needed to prevent sticking.
11. Brush the inside of a large bowl with the remaining olive oil.
12. Place the dough in the bowl and cover tightly with plastic wrap.
13. Put the bowl in a warm place and let dough rise until double in volume, about 45 minutes to 1 hour.
14. Punch the dough to release the air, re-form it into a ball, cover the bowl with the plastic wrap and let it rise for another hour.
15. Divide the dough evenly into 12 balls.
16. Preheat the oven to 425 degrees.
17. Sprinkle a handful of flour onto a flat surface.
18. Using a rolling pin, roll each ball into a thin disk, about 1/8 inch thick and 4 inches in diameter, adding more flour when necessary to prevent sticking.
19. Lightly dust 2 baking sheets with cornmeal.
20. Place 1 1/2 to 2 tablespoons of filling on the lower half of each circle, leaving a 1/2-inch border all around.
21. Fold the top half of the circle over the mixture.
22. Then fold the border over and crimp the edges with your fingers.
23. Put the calzone on the baking sheets.
24. Bake until golden, about 20 minutes.

garlic, olive oil, anchovy, capers, balsamic vinegar, oilcured black olives, escarole, water, yeast, unbleached flour, salt, lowfat yogurt, cornmeal

Taken from cooking.nytimes.com/recipes/5477 (may not work)