From: Fran Gage, pastry chef and author of A Sweet Quartet.
Yield: 12 calzones.
10 oz. milk, lukewarm
1/5 oz. active dry yeast
3 oz. unsalted butter
1 lb., 4 oz. all-purpose flour
1/3 oz. salt
21/3 oz. sugar
4 oz. bittersweet chocolate
63/4 oz. unsalted roasted almond butter
* * *
6 natural sliced almonds
1 egg yolk
In mixer bowl, dissolve yeast in milk. Add eggs, butter. flour, salt and sugar to milk and yeast mixture. With dough hook, knead dough on medium speed for 5 minutes or until dough forms a ball on hook, adding a small amount of addtional flour or milk if necessary. Cover bowl with plastic wrap and let dough rise at 75°F until it doubles in size, about 2-3 hours.
Melt chocolate over simmering water. Whisk until smooth. Whisk in almond butter. Refrigerate filling about 30 minutes or until spreadable, but not hard.
To assemble calzone: Divide dough into 12 3-oz. pieces. Shape each piece into a round ball. Let rest for about 5 minutes. Stretch or roll each ball into a circle 1/4" thick and about 6" in diameter.
Spread filling on one half of each disk, leaving 1/2" border around edge. Moisten edges of dough with water; fold uncovered halves over filling, making half moons. Press edges together to seal.
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. Beat egg yolks with 1 Tbsp. water. Brush each calzone with egg wash and sprinkle with sliced almonds. Bake at 375°F in middle of oven for 15 minutes or until brown and hollowsounding when thumped.