Potato-Fontina Calzones

1 cup lukewarm water
1 teaspoon sugar
2 teaspoons active dry yeast
2 tablespoons kosher salt
3 cups of flour
Extra olive oil for the bowl

In the bowl of a food processor, combine the water and sugar. Sprinkle the yeast over the liquid and let stand for 5 minutes. Add the oil and the salt. Secure the cover and process in one on-off motion. Add three cups of flour and work again in on-off motions till the dough comes together in a ball. If the dough seems sticky, add a few more spoonfuls of flour. Turn the dough out onto a lightly floured board and knead gently. Transfer it to an oiled bowl, turn it over in the oil, and cover with plastic wrap. Set the bowl aside in a warm place for 1 1/2 hours or until the dough doubles. Punch down the dough, turn it out onto a lightly floured board, and divide it into six pieces. Shape each one into a ball and cover them with a cloth. Make the filling.

2 tablespoons olive oil
2 large onions, chopped
Salt and Pepper, to taste
3 medium potatoes, sliced and steamed till tender
1 clove garlic, crushed
2 tablespoons chopped fresh rosemary
1/2 pound fontina cheese, thinly sliced

In a large skillet, heat the oil and cook the onions with plenty of salt and pepper to taste for 10 minutes, stirring often. Add the potatoes, garlic, and rosemary; cooking for 5 more minutes. Remove the filling and let it cool. Set the oven to 450ºF. Lightly grease two baking sheets. Roll each ball of dough into a 10x7-inch oval. Place one-sixth of filling and cheese one one side of each oval, leaving a 1/2-inch border around the edge. Moisten the edges with water and fold the half over the filling to form the classic calzone shape. With your fingers, fold the edges over onto themselves to pinch the seam closed. Transfer to the baking sheets. When all the calzones are done, make 3 slits on the top of each one to allow steam to escape. Bake the calzones for 25 minutes or until they are golden brown and the filling is bubbling through the slits. Serve at once.