Pear and Provolone Calzones

Deselect All

Calzone dough:

2 1/2 cups bread flour

1 package active dry yeast

1 teaspoon salt

2 teaspoons finely granulated sugar

2 tablespoons olive oil

Filling:

1/2 cup candied walnuts

4 tablespoons crumbled Gorgonzola

2 tablespoons white truffle oil

1 garlic clove, finely chopped

1/2 teaspoon salt

1/2 teaspoon sugar

2 pears, thinly sliced

4 ounces Provolone cheese, thinly sliced

2 tablespoons olive oil

1 teaspoon garlic salt