Chez Panisse Calzone
Credit: The Essential New York Times Cookbook by Amanda Hesser
1/4 pound goat cheese
7 ounces mozzarella cheese
2 thin slices prosciutto (about 2 ounces)
2 tablespoons finely chopped chives
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon finely chopped fresh marjoram or 1/4 teaspoon dried marjoram
1 teaspoon minced garlic
freshly ground black pepper
1 tablespoon olive oil
1 recipe Calzone Dough
1. Crumble the goat cheese into a bowl.
2. Grate the mozzarella and add it to the goat cheese.
3. Stack the prosciutto slices and cut into very thin strips.Add to the cheese. Add the chives, parsley, thyme, marjoram, garlic, and pepper to taste. Blend thoroughly.
4. Heat the oven to 475 degrees. The calzones can be baked in a pizza pan, but it is best to use a baking stone on or near the bottom of the oven. Divide the calzone dough in half an droll into loose balls. Using a rolling pin and very little flour, toll out the dough, one half at a time, into circles about 8 inches in diameter. Spoon half the filling onto the bottom half of each circle, leaving a bottom margin of about 1 inch. Fold the other half of each circle of dough over to enclose the filling Twist the edges of the dough over neatly to seal.
5. Place the calzones in the oven and bake for 15 to 18 minutes, or until quite brown and crisp.Remove from the oven and brush the tops with olive oil. Cut into serving portions with serrated knife.