Three Cheese and Prosciutto Calzone

For the Dough

2tsp active dry yeast

1-1/4 cup lukewarm water

½ cup whole-wheat flour

2-1/4 cups unbleached flour

1tsp salt

1TBsp olive oil

1. In a large mixing bowl, sprinkle yeast over the warm water. Let rest 5 minutes. Whisk in the whole-wheat flour and one cup of the unbleached flour. Set this sponge aside for 15 minutes. Check to see if active.

2. Stir salt and olive oil into the sponge. Add enough remaining flour, ½ cup at a time to make a soft kneadable dough. Turn out onto a lightly floured surface and knead for 10 minutes, using a little extra flour as necessary to prevent sticking. Place dough in an oiled bowl, cover with plastic and leave in a warm spot until double. Prepare filling as dough rises.

Filling and Assembly

2 medium sized onions, halved and thinly sliced.

3 TBsp olive oil

2-3 minced garlic cloves

¼ pound prosciutto in thin strips

1-1/2 cups mozzarella cheese in small cubes

1- Cup feta cheese

¼ cup freshly grated Parmesan cheese

½ cup chopped fresh parsley

2 tsp dried basil or ¼ fresh chopped basil (or Italian seasoning mix)

Pepper to taste

Saute the onion until limp; add garlic…

Blah, blah blah.. I don’t have the rest of the recipe.

Probably after the saute, dump everything into a bowl and mix.

Roll out the dough, cut circles and fill.

Search online for cooking temps, etc.

Notes indicate that we’ve used pepperoni and salami, provolone, ricotta, shredded pizza cheese mix, roasted red peppers…