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The sweetness of this treat makes it suitable to be served as an appetizer or dessert.
Directions
DOUGH:
- In the bowl of a standing mixer with the dough hook attached, put in yeast, warm
water and sugar.
Stir gently to dissolve, then let stand for 5 minutes. It should be foamy.
Turn mixer on
low and slowly add the flour, 1 cup at a time.
Pour in the olive oil and salt.
When dough
starts to come togehter, increase the speed to medium.
Stop periodically to scrape dough off
of the hook.
Mix until the dough pulls away from the sides of the bowl, approximately 10
minutes.
Turn dough out onto a lightly floured surface and fold over itself a few times.
Form dough into a round, smooth ball and place in an oiled bowl.
Turn to coat the entire ball with oil.
Cover bowl with plastic wrap or damp towel and let
the dough rise in a warm place until it doubles in size - approximately 45 minutes.
When ready, knead the dough gently and divide into 2-4 balls, depending if you want smaller
or lager calzones.
Sprinkle rounds lightly with flour and let rest for 15 minutes which makes
them easier to roll out.
CALZONES:
- Preheat a pizza stone in 400°
oven or grease a baking sheet.
Roll balls into 10-12 inch circles, leave dough slightly thick
so the filling won't ooze out.
Layer apples, then cheese and craisins on 1/2 of the dough
circle, leaving 1/2 inch edge.
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