Calzone

• 1 cup water warm, (110-115 degrees F)
• 2 teaspoons sugar
• 1 pk yeast, active dry active dry
• 3 cups flour, all-purpose sifted divided
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• 12 ounces mozzarella cheese shredded or diced
• 6 ounces goat (chevre) cheese creamy
• 3 ounces prosciutto or sliced or cooked ham cut in strips
• 3 tablespoons chives chopped
• 1 tablespoon garlic fresh, finely minced
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

1. Combine water and sugar in large bowl; sprinkle with yeast.
2. Let stand 5 minutes to soften.
3. Add 1 1/2 cups flour; beat with electric mixer until smooth.
4. Stir in oil and salt.
5. Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough.
6. Turn out onto lightly floured surface; knead until smooth.
7. Return to bowl; cover and let rise in warm place until doubled.
8. Punch down dough; divide into 3 equal portions.
9. Roll one portion on lightly floured surface to 9-inch circle.
10. Place 13 of mozzarella on one side of dough; dot with 13 of goat cheese and top with 13 of prosciutto.
11. Repeat with remaining dough, cheeses and prosciutto.
12. Mix chives and garlic; sprinkle over filling.
13. Moisten edges of dough with water and fold over to enclose filling, pressing edges firmly together.
14. Place on lightly greased baking sheets.
15. Let rise 30 to 45 minutes or until dough feels light to the touch.
16. Cut slit in each calzone to allow steam to escape.
17. Preheat oven to 375F.
18. Bake 30 to 35 minutes or until browned.
19. Remove from oven; brush tops with oil.
20. Sprinkle each with 2 teaspoons grated Parmesan cheese.
21. Serve warm.

water, sugar, yeast, flour, vegetable oil, salt, mozzarella cheese, goat, chives, garlic, parmesan

Taken from recipeland.com/recipe/v/calzone-104 (may not work)