This calzone recipe is from an Alice Water's cookbook

Calzone

Preheat your oven to 400 degrees in order to make a good crispy crust.

For the filling:
4 oz. goat cheese
7 oz. mozzarella cheese
slices of prosciutto
2 Tbsp. fresh chives
2 Tbsp. parsley
1 sprig each of fresh thyme and marjoram
2 cloves garlic
black pepper
optional:  tomato paste and sliced black olives

For the calzone dough:
1/3 cup oil
2 cups of flour
1 tsp. salt
1 package active dry yeast dissolved in 2/3 cup warm (98 degrees) water.
Cover the bowl of warm water and yeast with a clean towel. Allow time for the yeast to bubble up.  Add a bit of sugar to the warm water to encourage the yeast to bubble. Add the dissolved yeast, to a bigger bowl containing the flour and salt.  Mix together and then add the oil.  Put the towel over this bigger bowl and allow the dough to rise in a warm place.

1.  Crumble the goat cheese and grate the mozzarella.  Cut the prosciutto into matchstick-size pieces.  Slice the chives and chop the parsley fine.  Remove the leaves from the sprigs of thyme and marjoram and chop fine.  Peel and chop the garlic cloves.  Mix everything together in a bowl and add a pinch of black pepper.
2.  Roll out the pizza dough into a circle about 14 inches across.  Put the cheese filling on half of the dough circle, leaving a little space at the edges.  Moisten the edges next to the cheese with a little water.  Fold the other half of the dough over the filling to make the edges meet.  Start at one end and fold the dough up onto itself, pressing and pinching each fold down and closed as you move around to the other end.
3.  Lift onto a lightly oiled baking sheet and bake about 20 minutes in a pre-heated 400 degree oven until brown and crisp.  When you take the calzone from the oven, brush with olive oil and serve right away.
4.  Sometimes we add olives and tomato paste in the filling.