Procuitto & Cheese Calzones

As adapted from the New England Cheesemaking Supply Company


6 - 7 cups all-purpose flour
2 packages rapid-rising yeast
1 1/2 tsp salt
4 Tbls olive oil 2 cup very warm whey (120-130 degrees F)
Whey is left-over from the cheese-making process. If you haven't any whey, you may use milk.
In a large bowl, combine 4 cups flour, yeast, and salt. Stir in whey and oil. Add enough additional flour to make a soft dough. Knead on floured surface until smooth and elastic (about 4-6 minutes). Cover and let rest about 10 minutes.

2 cups Ricotta cheese
3 cups (12 oz) grated Mozzarella cheese
1 cup grated Parmesan cheese
4 oz thinly sliced and julienned prosciutto
3 - 4 cloves of garlic, minced
4 Tbls chopped mushrooms
3 Tbls chopped black olives
4 Tbls chopped fresh basil
Cormeal and Olive Oil

Combine all ingredients save cornmeal and oil. Set aside.

Divide dough into 12 equal pieces. Roll each into a 7" circle. Place roughly 1/2 cup of filling on one half of each fircle. Fold dough over into any shape you please (rectangles and half-circles both work well). Pinch seams tight.

Place on baking sheet brushed with oil and powdered with cornmeal. With a sharp knife, puncture tops of calzones twice. Brush with oil.

Let rise until doubled. With mine, by the time I finished making the second sheet's worth, the first was done.

Bake at 400 degrees F for 25 minutes or until golden brown.

Eric Wagoner (