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Goat Cheese Calzone

 

Try this new take on a calzone that will make you prepare another batch!
59

Yield

1

servings

Prep

75

min

Cook

15

min

Ready

90

min

Trans-fat Free, High Fiber
 

Ingredients

2 teaspoons yeast, active dry
¼ cup rye flour
1 tablespoon milk
2 tablespoons olive oil
½ teaspoon salt
1 ¾ cup unbleached all-purpose flour
2 ounces goat (chevre) cheese
sonoma, crumbled
2 ounces goat (chevre) cheese
french, crumbled
7 ounces mozzarella cheese
shredded
2 slices prosciutto
slices, julienned
*
2 tablespoons chives
fresh, finely cut
2 tablespoons parsley leaves
fresh, minced
1 spig thyme
fresh, chopped
*
1 spig marjoram
fresh, chopped
*
2 cloves garlic
loves, minced
1 x black pepper
to taste
*

Directions

To make dough, mix ¼ cup lukewarm water, yeast and rye flour in bowl. Let rise 20 to 30 minutes. Add ½ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 634g (22.4 oz)
Amount per Serving
Calories 197438% of calories from fat
 % Daily Value *
Total Fat 84g 129%
Saturated Fat 40g 202%
Trans Fat 0g
Cholesterol 178mg 59%
Sodium 2826mg 118%
Total Carbohydrate 68g 68%
Dietary Fiber 12g 48%
Sugars g
Protein 196g
Vitamin A 58% Vitamin C 29%
Calcium 180% Iron 86%
* based on a 2,000 calorie diet How is this calculated?

 

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