DOUGH
2 ts Dry yeast
1/4 c  Rye flour
1 tb Milk
2 tb Olive oil
1/2 ts Salt
1 3/4 c  Unbleached flour

-FILLING –
2 oz Sonoma goat cheese *
2 oz French goat cheese *
7 oz Mozzarella; shredded
2 Slices prosciutto **
2 tb Finely cut fresh chives
2 tb Minced fresh parsley
1 Thyme sprig; chopped
1 Marjoram sprig; chopped
2 Sm. cloves garlic; minced
Black pepper

*Note: Sonoma goat cheese (or other goat cheese) and French goat cheese
(such as Boucheron) should be crumbled. **Prosciutto should be julienned.
To make dough, mix 1/4 cup lukewarm water, yeast and rye flour in bowl. Let
rise 20 to 30 minutes. Add 1/2 cup lukewarm water, milk, olive oil, salt
and all-purpose flour. Mix dough with wooden spoon, then turn out onto
floured board and knead until soft and slightly sticky. Use quick, light
motions with hands to prevent dough from sticking. Add more flour to board
as needed but no more than is absolutely necessary. Knead 10 to 15 minutes
until dough is soft and elastic. Place dough in bowl that has been brushed
with olive oil. Oil surface of dough to prevent crust from forming. Cover
bowl with clean towel and place in warm place, about 90 to 110 degrees, to
rise. Let dough rise 40 minutes. Meanwhile, to make filling, combine goat
cheeses, mozzarella, prosciutto, chives, parsley, thyme, marjoram and
garlic in large bowl. Add pepper to taste and mix well. Roll out pizza
dough to circle about 14 inches in diameter or divide dough into 2 or 3
pieces to make small calzone. For 1 large calzone, place entire filling on
half of dough circle, leaving 1-inch margin around edges. Moisten edges
with water and fold over other dough half to make edges meet. Fold up edges
to form running curl, pinching to seal tightly. Place on floured paddle and
slide onto oven floor. For smaller calzone, use same method, adjusting
amount of filling as needed. Bake at 450 to 500F 15 to 25 minutes, or until
bottom of calzone is crisp. For small calzone, reduce cooking time by half.
Makes 1 large or 2 to 3 small calzone