| 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 | |
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