| 1 | Combine water and sugar in large bowl; sprinkle with yeast. |
| 2 | Let stand 5 minutes to soften. |
| 3 | Add 1 ?cups flour; beat with electric mixer until smooth. |
| 4 | Stir in oil and salt. |
| 5 | Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough. |
| 6 | Turn out onto lightly floured surface; knead until smooth. |
| 7 | Return to bowl; cover and let rise in warm place until doubled. |
| 8 | Punch down dough; divide into 3 equal portions. |
| 9 | Roll one portion on lightly floured surface to 9-inch circle. |
| 10 | Place 1/3 of mozzarella on one side of dough; dot with 1/3 of goat cheese and top with 1/3 of prosciutto. |
| 11 | Repeat with remaining dough , cheeses and prosciutto. |
| 12 | Mix chives and garlic; sprinkle over filling. |
| 13 | Moisten edges of dough with water and fold over to enclose filling, pressing edges firmly together. |
| 14 | Place on lightly greased baking sheets. |
| 15 | Let rise 30 to 45 minutes or until dough feels light to the touch. |
| 16 | Cut slit in each calzone to allow steam to escape. |
| 17 | Preheat oven to 375 deg f. |
| 18 | Bake 30 to 35 minutes or until browned. |
| 19 | Remove from oven; brush tops with oil. |
| 20 | Sprinkle each with 2 teaspoons grated parmesan cheese. |
| 21 | Serve warm |
