INGREDIENTS LBS. OZS. METHOD
DOUGH
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
Flour, pastry 2 8
Salt 0.66
Sugar 4.66
Dough appr. wt. 4 11.72
FILLING Melt chocolate over water bath, Whisk until smooth. Whisk in almond butter. Refrigerate 30 minutes, until spreadable.
Chocolate, bittersweet 8
Almond butter, unsalted, roasted 13.5
Filling appr. wt. 1 5.5
TOPPING
Egg yolks 2 Whisk yolks, brush egg bath over calzones, and sprinkle almond slices.
Almonds, sliced 12
Total appr. wt. 6 15.2

INSTRUCTIONS

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