Ingredients

  • ¾ cup lukewarm water
  • 2 teaspoons active dry yeast
  • ¼ cup rye flour
  • 1 tablespoon milk
  • 2 tablespoons olive oil, plus oil for surface of dough
  • ½ teaspoon salt
  • 1 ¾ cups unbleached all-purpose flour
  • 2 ounces fresh Sonoma goat cheese
  • 2 ounces French goat cheese
  • 7 ounces mozzarella
  • 2 slices prosciutto
  • 2 tablespoons chives
  • 2 tablespoons parsley
  • 1 sprig thyme
  • 1 sprig marjoram
  • 2 small cloves garlic
  • Black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      600 calories; 28 grams fat; 12 grams saturated fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 35 grams protein; 82 milligrams cholesterol; 1884 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Mix one-fourth cup of the lukewarm water, yeast and rye flour. Let rise 20 to 30 minutes, then add the rest of the water, the milk, olive oil, salt and the all-purpose flour.
  2. Mix the dough with a wooden spoon, then knead on a floured board. It will be soft and a little sticky. Use quick motions so the dough will not stick. Add more flour to the board as needed, but no more than absolutely necessary. Knead for 15 to 20 minutes to develop the dough’s strength and elasticity. Put it in a bowl rubbed with olive oil and oil the surface of the dough to prevent a crust from forming.
  3. Cover the bowl with a towel and put it in a warm place. Let the dough double for two hours, then punch it down. Let it rise about 40 minutes more.
  4. Crumble the goat cheeses and grate the mozzarella. Julienne the prosciutto. Finely cut two tablespoons of chives and mince the same amount of parsley. Chop the thyme and marjoram and mince the garlic. Blend all these ingredients and season with black pepper.
  5. Roll the dough into a circle 14 inches in diameter, or divide it in two or three pieces to make small calzones. Put the filling on half the dough in a semicircle, leaving a one-inch margin at the edge. Moisten the edge with water and fold the other half of the dough over to make the edges meet. Fold the edges up to form a running curl, pinching it tight. Bake for 15 to 18 minutes until browned and crisp. Serve whole and cut with a serrated knife at the table.

2 hours 30 minutes

Dining and Cooking