Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5minutes to soften. Add 1.5 cups flour; beat with electric mixer untilsmooth. Stir in oil and salt. Gradually blend in enough of remaining flourwith wooden spoon to make moderately stiff dough. Turn out onto lightlyfloured surface; knead until smooth. Return to bowl; cover and let rise inwarm place until doubled. Punch down dough; divide into 3 equal portions.

Roll one portion on lightly floured surface to 23 cm circle. Place one third ofmozzarella on one side of dough; dot with one third of goat cheese and top with one third of prosciutto. Repeat with remaining dough , cheeses and prosciutto.

Mix chives and garlic; sprinkle over filling. Moisten edges of dough withwater and fold over to enclose filling, pressing edges firmly together.

Place on lightly greased baking sheets. Let rise 30 to 45 minutes or untildough feels light to the touch. Cut slit in each calzone to allow steam toescape. Preheat oven to 375 deg F. Bake 30 to 35 minutes or until browned.

Remove from oven; brush tops with oil. Sprinkle each with 2 teaspoonsgrated parmesan cheese. Serve warm.