Author: Kitchens
  • cornmeal; for baking sheet
  • 2 Cups mozzarella in thin strips
  • 1/2 pound fresh goat cheese; crumbled
  • 1 Cup grated Parmesan cheese
  • fresh oregano or basil
  • freshly-ground black pepper
  • olive oil
  • 1 egg
  • Basic Pizza Dough:
  • 2 packages active dry yeast (1/4 ounce each)
  • 1/8 teaspoon sugar
  • 1 1/4 Cups warm water (110 to 115 degrees); divided
  • 1/4 Cup olive oil
  • 3 1/2 Cups flour
  • 1 teaspoon salt
  1. Heat the oven to 400 degrees. Dust a baking sheet with cornmeal.
  2. For the Basic Pizza Dough: Dissolve the yeast with the sugar in 1/2 Cup of the water and set aside until foamy.
  3. In a large mixing bowl, combine the remaining 3/4 Cup warm water, the olive oil and yeast mixture. Stir in the flour, 1 Cup at a time, and salt mixing until the dough begins to come together in a ball. Spoon the dough onto a floured board and knead it until it's smooth, elastic and no longer sticky, about 5 minutes.
  4. Place the dough in an oiled bowl, cover it with plastic wrap and set it aside in a warm place until it has doubled in size, about 1 hour. It is then ready to use. This makes enough dough for 2 pizzas.
  5. Divide the dough into 4 equal balls. Working with 1 ball at a time, roll the dough out on a floured board into a thin circle, about 10 to 12 inches in diameter. Place the mozzarella, goat and Parmesan cheeses on one half of each round, sprinkle the cheese with the oregano or basil and the pepper, and drizzle a few drops of olive oil over it. Fold the other half of the circle over the filling to make a half moon and press the edges of the dough firmly together with the tines of a fork. Repeat with the remaining dough and ingredients to make 4 calzones.
  6. Place each calzone on the baking sheet; you may need to bake in 2 batches. Lightly beat the egg and brush it over each calzone; this will give the crust some shine when baked. Bake them until they're golden brown and the filling is melted, 20 to 25 minutes. Serve immediately.
This recipe yields 4 calzone.

Each calzone: 1,028 calories; 1,574 mg sodium; 160 mg cholesterol; 54 grams fat; 26 grams saturated fat; 88 grams carbohydrates; 47 grams protein; 3.27 grams fiber.

NOTES: Recipe by Judy Zeidler, cookbook author and host of the Jewish Television Network's "Judy's Kitchen"
Recipe by Recipes at