|Milk, lukewarm||1||4||Dissolve yeast in milk.|
|Yeast, active dry||0.4|
|Eggs||4||With a dough hook, mix all dough ingredients on medium speed for five minutes, or until dough forms a ball. Cover bowl with plastic and proof two to three hours, until doubled in size.|
|Butter, unsalted, melted||6|
|Dough appr. wt.||4||11.72|
|FILLING||Melt chocolate over water bath, Whisk until smooth. Whisk in almond butter. Refrigerate 30 minutes, until spreadable.|
|Almond butter, unsalted, roasted||13.5|
|Filling appr. wt.||1||5.5|
|Egg yolks||2||Whisk yolks, brush egg bath over calzones, and sprinkle almond slices.|
|Total appr. wt.||6||15.2|
Divide proofed dough into 24 3-oz. pieces. Shape each into a round ball, and let rest for five minutes. Sheet dough pieces to 1/4-in. thick, about 6 ins. in diameter.
Spread filling on one half of each disk, leaving 1/2-in. border around the edge. Moisten edges of dough with water, then fold uncovered halves over filling, making half-moon shapes. Press edges together to seal. Place calzones on parchment-lined sheet pans, cover loosely with plastic, and let rise at 75°F (10°C) for about 1 hour. Add topping and bake at 375°F (176°C) for 15 minutes until brown and hollow-sounding when tapped.
Yield: 24 calzones
• Contributed by the Almond Board of California