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1
Combine water and sugar in large bowl; sprinkle with yeast.
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2
Let stand 5 minutes to soften.
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3
Add 1 1/2 cups flour; beat with electric mixer until smooth.
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4
Stir in oil and salt.
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5
Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough.
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6
Turn out onto lightly floured surface; knead until smooth.
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7
Return to bowl; cover and let rise in warm place until doubled.
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8
Punch down dough; divide into 3 equal portions.
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9
Roll one portion on lightly floured surface to 9-inch circle.
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10
Place 13 of mozzarella on one side of dough; dot with 13 of goat cheese and top with 13 of prosciutto.
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11
Repeat with remaining dough, cheeses and prosciutto.
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12
Mix chives and garlic; sprinkle over filling.
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13
Moisten edges of dough with water and fold over to enclose filling, pressing edges firmly together.
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14
Place on lightly greased baking sheets.
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15
Let rise 30 to 45 minutes or until dough feels light to the touch.
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16
Cut slit in each calzone to allow steam to escape.
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17
Preheat oven to 375F.
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18
Bake 30 to 35 minutes or until browned.
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19
Remove from oven; brush tops with oil.
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20
Sprinkle each with 2 teaspoons grated Parmesan cheese.
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21
Serve warm.
