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1
To make dough, mix 1/4 cup lukewarm water, yeast and rye flour in bowl.
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2
Let rise 20 to 30 minutes.
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3
Add 1/2 cup lukewarm water, milk, olive oil, salt and all-purpose flour.
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4
Mix dough with wooden spoon, then turn out onto floured board and knead until soft and slightly sticky.
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5
Use quick, light motions with hands to prevent dough from sticking.
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6
Add more flour to board as needed but no more than is absolutely necessary.
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7
Knead 10 to 15 minutes until dough is soft and elastic.
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8
Place dough in bowl that has been brushed with olive oil.
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9
Oil surface of dough to prevent crust from forming.
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10
Cover bowl with clean towel and place in warm place, about 90 to 110 degrees, to rise.
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11
Let dough rise 40 minutes.
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12
Meanwhile, to make filling, combine goat cheeses, mozzarella, prosciutto, chives, parsley, thyme, marjoram and garlic in large bowl.
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13
Add pepper to taste and mix well.
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14
Roll out pizza dough to circle about 14 inches in diameter or divide dough into 2 or 3 pieces to make small calzone.
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15
For 1 large calzone, place entire filling on half of dough circle, leaving 1-inch margin around edges.
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16
Moisten edges with water and fold over other dough half to make edges meet.
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17
Fold up edges to form running curl, pinching to seal tightly.
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18
Place on floured paddle and slide onto oven floor.
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19
For smaller calzone, use same method, adjusting amount of filling as needed.
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20
Bake at 450 to 500F 15 to 25 minutes, or until bottom of calzone is crisp.
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21
For small calzone, reduce cooking time by half.
