Recipe courtesy of Brooke Peterson

Pear and Provolone Calzones

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 6 servings
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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


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


  1. Preheat the convection oven to 375 degrees F.
  2. 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.
  3. Combine the walnuts, Gorgonzola, truffle oil, garlic, salt, and sugar in a small bowl.
  4. Roll the dough out on a lightly floured surface and cut it into 6 equal squares.
  5. 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.
  6. 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.

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