Amount
Ingredient
Preparation



2
teaspoons
yeast, active dry





1/4
cup
rye flour





1
tablespoon
milk





2
tablespoons
olive oil





1/2
teaspoon
salt





1 3/4
cup
flour

unbleached



2
ounces
goat cheese

sonoma, crumbled



2
ounces
goat cheese

french, crumbled



7
ounces
mozzarella cheese

shredded



2
slices
prosciutto

slices, julienned



2
tablespoons
chives

fresh, finely cut



2
tablespoons
parsley

fresh, minced



1
spig
thyme leaves

fresh, chopped



1
spig
marjoram leaves

fresh, chopped



2
cloves
garlic

loves, minced



1
x
black pepper

to taste

 To make dough, mix 1/4 cup lukewarm water, yeast and rye flour in bowl. Let rise 2 to 3 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 1 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 9 to 11 degrees, to rise. Let dough rise 4 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 45 to 5F 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