Apple and Brie Calzone Recipe
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The sweetness of this treat makes it suitable to be served as an appetizer or dessert.
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2 Granny Smith apples - peeled, cored, chopped in small pieces
4 ounces brie cheese - cut into small chunks
1/2 cup craisins or figs - chopped
1 egg - beaten with 2 teaspoons of water to make egg wash
1 package rapid rise yeast
3/4 cup water
1 tablespoon sugar
3 cups flour
1/4 cup olive oil
1 teaspoon salt
: mixer, medium bowl, baking sheet
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.
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.
Brush edge with egg wash to help seal the dough.
Fold dough over to enclose the filling.
Crimp the edges to seal.
Cut 3 slashes in the top, one inch long to allow the steam to escape.
Brush the top with egg wash.
Repeat with remaining rounds.
Place on a pizza stone or baking sheet.
Bake 25-30 minutes in a 400° oven or until golden brown.
Let calzone rest for 10 minutes to allow the cheese to set.
Cut into slices and serve.
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