Ingredients
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
Directions
Preheat the convection oven to 375 degrees F.
Combine all of the dough ingredients in a large bowl, then cover the bowl with a dishtowel and set aside to rest for about 30 minutes.
Combine the walnuts, Gorgonzola, truffle oil, garlic, salt, and sugar in a small bowl.
Roll the dough out on a lightly floured surface and cut it into 6 equal squares.
Put equal slices of pears and provolone cheese on 1 half of each piece of dough. Top with 2 tablespoons of the walnut mixture. Fold the dough square in half to make a triangle and close the edges by pressing down with your fingers or a fork. Brush each calzone with olive oil and sprinkle with garlic salt.
Put the calzones on a lightly greased cookie sheet. Bake until lightly browned, about 17 minutes. Remove the calzones from the oven and put them on serving plates.
Notes
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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