Chocolate Almond Calzones
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.
Meanwhile, 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 calzones:
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.
Yields 12 calzones.
Almond Board of California