Recipe courtesy of Brooke Peterson
Pear and Provolone Calzones
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 559
- Total Fat
- 30
- Saturated Fat
- 8
- Carbohydrates
- 58
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 18
- Cholesterol
- 21
- Sodium
- 420
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 20 min
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.