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1
Combine the garlic, 1 tablespoon olive oil, anchovies, capers, vinegar and olives in a large saucepan.
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2
Cook over low heat until soft.
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3
Add the escarole, toss well, cover and braise, about 40 minutes.
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4
Pour the warm water into a large mixing bowl.
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5
Add the yeast and gently stir the water with a fork until the yeast dissolves.
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6
Combine 1 3/4 cups flour with the salt.
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7
Slowly add the flour mixture to the dissolved yeast.
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8
Add the yogurt and continue to mix the ingredients until the dough becomes soft and sticky.
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9
Sprinkle a small handful of flour onto a flat surface.
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10
Knead the dough until smooth, about 5 minutes, adding flour as needed to prevent sticking.
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11
Brush the inside of a large bowl with the remaining olive oil.
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12
Place the dough in the bowl and cover tightly with plastic wrap.
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13
Put the bowl in a warm place and let dough rise until double in volume, about 45 minutes to 1 hour.
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14
Punch the dough to release the air, re-form it into a ball, cover the bowl with the plastic wrap and let it rise for another hour.
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15
Divide the dough evenly into 12 balls.
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16
Preheat the oven to 425 degrees.
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17
Sprinkle a handful of flour onto a flat surface.
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18
Using a rolling pin, roll each ball into a thin disk, about 1/8 inch thick and 4 inches in diameter, adding more flour when necessary to prevent sticking.
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19
Lightly dust 2 baking sheets with cornmeal.
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20
Place 1 1/2 to 2 tablespoons of filling on the lower half of each circle, leaving a 1/2-inch border all around.
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21
Fold the top half of the circle over the mixture.
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22
Then fold the border over and crimp the edges with your fingers.
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23
Put the calzone on the baking sheets.
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24
Bake until golden, about 20 minutes.
