Name: Pear and Provolone Calzones
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Ingredients: 2 1/2 cups bread flour; 1 package active dry yeast; 1 teaspoon salt; 2 teaspoons finely granulated sugar; 2 tablespoons olive oil; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Pear and Provolone Calzones

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