GOAT CHEESE CALZONE

Goat Cheese Calzone image

Provided by Florence Fabricant

Time 2h30m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

1 envelope active dry yeast
1/2 teaspoon sugar
1 1/3 cups warm water
1 teaspoon salt
6 tablespoons olive oil
1 teaspoon coarsely ground black pepper
4 cups flour (approximately)
1 large sweet red pepper, seeded, cored and sliced thin
1 cup sliced onion
2 cloves garlic, minced
6 ripe plum tomatoes, sliced thin
2 ounces prosciutto, chopped
8 ounces herbed goat cheese
4 ounces shredded fresh mozzarella

Steps:

Combine the yeast, sugar and one-third cup of water in a large bowl. Set aside about five minutes, until the mixture becomes frothy. Stir in the remaining water, the salt, three tablespoons of the olive oil and the pepper. Add the flour a cup at a time until the dough can be gathered into a ball.
Knead the dough on a work surface dusted with flour, about six minutes, adding more flour as necessary to keep the dough from sticking. Place the dough in an oiled bowl, turn to oil all sides, cover tightly with a cloth or piece of paper towel and set aside to rise until doubled, about one hour.
Meanwhile, heat half the remaining oil in a skillet. Add the red pepper and onion and saute until barely beginning to brown. Stir in the garlic, saute a few seconds longer, then remove from the heat.
When the dough has doubled, punch it down and divide it into four equal portions. Roll each into a circle about 12 inches in diameter.
Preheat oven to 450 degrees. Oil a large baking sheet.
Lightly brush the dough circles, to within an inch of the edges, with the remaining oil. Scatter the sauteed vegetables over half of each dough circle. Arrange the tomato slices on the vegetables, then spinkle with the prosciutto. Crumble the goat cheese on top, then add the mozzarella.
Fold each dough circle in half, brush the edges with warm water and pinch them tightly closed. Cut one or two slashes in the top to make steam vents.
Place on the baking sheet, place in the oven and bake until puffed and lightly browned, about 25 minutes.
Allow the calzones to cool briefly, then serve.

Nutrition Facts : @context http, Calories 941, UnsaturatedFat 23 grams, Carbohydrate 105 grams, Fat 41 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 15 grams, Sodium 1033 milligrams, Sugar 5 grams