Prosciutto & Brie Calzone With Apples
1 Package Rapid-Rise Dry Yeast (or, 1 Tablespoon Active Dry Yeast)
3/4 Cup Warm Water
1 Tablespoon Sugar
3 Cups Bread Flour (or, AP Flour)
1/4 Cup Good Quality EVOO (the flavor will come through)
1 Teaspoon Salt
1/2 lb. Prosciutto, chopped in bit size pieces
2 Granny Smith apples, peeled, cored, & chopped fine
4 ozs. Brie, divided into 4 1-oz. pieces
Half a dozen, or so, fresh sage leaves, chopped finely
Cornmeal, for dusting
For Dough: In the bowl of a stand mixer, bloom the yeast by combining it with warm water & sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup EVOO and add salt. When the dough starts to come together, increase the speed to medium. Mix until the dough pulls away from the sides of the bowl, then continue to machine knead for 5 minutes.
Turn the dough onto a lightly floured board, or counter, and fold it over itself a few times. Form the dough into a round ball and place in an oiled bowl large enough to allow the dough to double in size, turn the dough to coast the entire ball with oil so it doesn't dry out & form a skin. Cover the bowl with a damp towel or plastic wrap. Let the dough rise in a warm place until doubled, or about 1 hour. When ready, remove the dough gently from the bowl and divide with a bench scraper into 4 equal pieces. Make a clean cut straight down through dough...do not saw back & forth. Gently reshape each of the 4 pieces into a ball. Sprinkle the 4 pieces lightly with flour, cover, and let rest for 15 minutes. This will relax the gluten in the dough making it easier to stretch later during final shaping.
To Build The Calzones:
Place a pizza stone in the oven and preheat to 400 degrees. If you don't have a stone, just grease a baking sheet. Take a piece of dough and stretch it with your hands into about a 10" round & place either on a parchment lined rimless cookie sheet (to slide onto a pizza stone) or on a greased cookie sheet for direct baking. Place 1/4 of the prosciutto, apple, brie, and sage on one side of the dough round. Fold the dough over to enclose the filling and form a large turnover shape. Brush a little of the egg wash around the edges & then roll up the edges with your fingers to close tightly and prevent leaking. Cut 3 diagonal slashes in the top to allow steam to vent during baking. Brush the calzone with the egg wash. Repeat with the remaining 3 pieces of dough.
If using a pizza stone, slide the parchment paper onto the stone. If using a baking sheet, put in the oven. Bake for 25-30 minutes or until golden brown. Let the calzones rest 10 minutes before eating to allow the cheese to set.
This will make 4 good size calzones.