for crust ---
3 1/2 cups all purpose or bread flour
1/4 cup olive oil
1 packet active dry yeast (1/4th oz)
1/4 tsp sugar
1 1/3 cups warm water -- about 100 degrees F
2 tsp salt
1 tbsp dried rosemary (or herb of choice)
for filling ---
1 15-oz container ricotta cheese
1 cup shredded mozzerella cheese
5 oz goat cheese
1 egg, lightly beaten
2 cloves garlic, minced
1 tsp salt
1/2 tsp ground pepper
pinch of red pepper flakes
1 small bunch lacinato kale, chopped into small pieces
warm marinara sauce for serving
Dissolve the yeast in the warm water with the sugar. Let sit for five minutes until frothy and bubbly.
Combine the flour, salt and dried herbs in a large bowl. Pour in the yeast mixture and then slowly stream in the olive oil. Knead the dough for about eight minutes until smooth and elastic. If you're using an electric mixer, use the dough hook attachment for six minutes on high until you get a smooth ball.
Place a clean dishcloth over the bowl and set in a warm spot. Let rise for 1 hour.
While your dough is rising, make the filling. Mix together the ricotta cheese, the mozzerella cheese, the goat cheese, egg, garlic, salt, pepper and red pepper flakes until smooth.
Preheat the oven to 425 degrees. Place a Silpat or parchment paper on a baking sheet.
After the dough has risen, divide into five equal balls --- about six ounces each if you're using a food scale. Roll each ball out to about an eight inch circle. The dough should be thin. Place about 1/3 cup filling on half of the dough circle. Top with a small handful of chopped kale. Fold the empty side over to make a half moon shape. Seal edges completely and cut three small slits in the top. Repeat with remaining dough balls. Place calzones on your prepared baking sheet.
Bake calzones for 20 minutes, or until golden brown. Let cool and serve with warm marinara sauce for dipping.