JOE'S DOUBLE CHEESE AND PROSCIUTTO CALZONE

JOE'S DOUBLE CHEESE AND PROSCIUTTO CALZONE image

Number Of Ingredients 12

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1 1/2 cups of warm water (105f to 115f)
1 envelope of Fleischman dry yeast
2 tbs olive oil
1 1/2 tsp salt
3 3/4 cups all purpose flour, plus flour for dusting
2 cups grated mozzarella
3 1/2 oz soft fresh goat cheese
4 oz prosciutto, chopped
2 1/2 tsp chopped fresh thyme
2 garlic cloves, minced
1 small container of fire roasted peppers, puréed
1 small Jarod seven Herb Rago sauce

Steps:

Pour water into large bowl Stir in yeast and let stand until yeast dissolves (about 5 min) Mix in oli and salt Stir in flour a 1/2 cup at a time Turn dough out onto floured surface and knead until smooth and elastic (about 10 min) Place dough in oiled large bowl and cover with plastic. Let dough rise in draft free area until doubled (about 75 mins) Combine cheeses, prosciutto, thyme, garlic, and peppers in a second large bowl Position 1 rack in top third of oven and 1 rack in the bottom third of oven. Preheat oven at 400 degrees Punch dough down and knead on lightly floured surfaces till smooth (about 1 min) Divide into four equal parts and roll each into a ball Roll out dough on lightly floured surface into 9" rounds. Spread a fourth of the cheese filling onto half of each dough round Fold dough round in half and roll and pinch the edges Divide the four calzones between two floured cookie sheets. Brush each calzone with a light coating of olive oil Cut three small vent holes in the top of each calzone with a small knife. Warm Rago sauce in small sauce pan Bake calzones for 15 min. Reverse baking sheets and bake calzones for another 15 min Remove calzones from the oven and lightly brush calzones with olive oil Serve with Rago sauce for dipping