- 1 cup water, warm
- 1/2 tsp sugar
- 1 pkg Hodgson Mill Active Dry Yeast
- 3 cups Hodgson Mill 50/50 Flour
- 2 Tbsp vegetable oil
- 1/2 tsp salt
- 12 oz mozzarella cheese, shredded
- 2 oz Parmesan cheese, finely grated
- 3 oz prosciutto, cut into strips
- 3 Tbsp chives, chopped
- 1 Tbsp garlic, minced
- 1 Tbsp vegetable oil
- 1/4 cup Parmesan cheese, finely grated
Combine warm water and sugar with yeast in a medium-sized mixing bowl. Allow yeast to proof for 5 minutes. Add 1 1/2 cups flour, and knead until smooth. Add oil and salt, and gradually blend in remaining flour to make a firm dough. Turn out onto a lightly floured board and knead until smooth and satiny.
Spray a large bowl with nonstick cooking spray. Put dough in bowl, turning to coat thoroughly. Cover with plastic wrap, then damp towel. Allow to rise in a warm, draft-free place for about 1 hour, until dough is almost doubled.
Spray a large baking sheet with nonstick cooking spray.
Knead down dough and divide into 3 pieces. On a lightly floured surface, roll each piece into a 9 inch circle. Place 1/3 mozzarella cheese, 1/3 Parmesan cheese, and 1/3 prosciutto on each circle of dough. Top with garlic and chives. Moisten edges and fold over to enclose the filling, pressing edges firmly together.
Place on baking sheet, cover lightly with plastic wrap, and allow to rise in a warm, draft-free place until dough feels light, about 35 minutes.
Preheat oven to 375°F. Remove plastic wrap from calzone and bake for 30 to 35 minutes, or until browned. Remove from oven and brush with oil. Sprinkle with grated Parmesan cheese. Serve warm with pizza sauce, if desired.
Each Calzone: 1060 calories; 9 g. dietary fiber; 94 g. carbohydrates; 65 g. protein; 48 g. fat; 13 g. saturated fat; 8 mg. cholesterol; 1920 mg. sodium.
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