Almond Chocolate Calzones

Ingredients

Dough

10 oz. milk, lukewarm
1/5 oz. active dry yeast
2 oz. eggs
3 oz. SilverBrook Grade AA Unsalted Butter, melted
        RFS Item 73410
1 lb., 4 oz. all-purpose flour
1/3 oz. salt
2 1/3 oz. sugar

Filling

4 oz. bittersweet chocolate
6 3/4 oz. unsalted, roasted almond butter

Topping

6 oz. natural sliced almonds
1 oz. egg yolk

Directions

1. In mixer bowl, dissolve yeast in milk.
2. Add eggs, butter, flour, salt and sugar to milk and yeast mixture. With dough hook, knead dough on medium speed for five minutes or until dough forms a ball on hook, adding a small amount of additional flour or milk if necessary.
3. Cover bowl with plastic wrap and let dough rise at 75 F until it doubles in size, about 2-3 hours.
4. Melt chocolate over simmering water. Whisk until smooth.
5. Whisk in almond butter. Refrigerate filling about 30 minutes or until spreadable, but not hard.
6. To assemble calzone: Divide dough into twelve 3-ounce pieces; shape each piece into a round ball. Let rest for about five minutes. Stretch or roll each ball into a circle 1/4-inch thick and about 6 inches in diameter.
7. Spread filling on one half of each disk, leaving 1/2-inch border around edge. Moisten edges of dough with water; fold uncovered halves over filling, making half moons. Press edges together to seal.
8. Place calzones on parchment-lined sheet pan. Cover loosely with a plastic bag and let rise at 75 F about 1 hour, or until they puff and hold an imprint when touched with a finger.
9. Beat egg yolks with 1 tablespoon water. Brush each calzone with egg wash and sprinkle with sliced almonds.
10. Bake at 375 F in middle of oven for 15 minutes or until brown and hollow sounding when thumped.

Yield: 12 calzones

Recipe & Photo from The Almond Board of California