Prosciutto and Brie Calzone with Apple

Name: Prosciutto and Brie Calzone with Apple
Prep time: 1 h 26 min
Cook time: 1 h 26 min
Total time: 1 h 26 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 113 grams Brie; 4 servings Egg wash; 710 milliliters flour; 10 fresh sage leaves, chiffonade; 2 Granny Smith apples, peeled, cored and chopped fine; 59 milliliters olive oil; 227 grams prosciutto, chopped in bite size pieces; 1 teaspoon salt; 1 Tbsp sugar; 177 milliliters warm water; 1 package rapid-rising dry yeast

You can never have too many main course recipes, so give Prosciutto and Brie Calzone with Apple a try. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 920 calories, 29g of protein, and 49g of fat. Head to the store and pick up salt, warm water, granny smith apples, and a few other things to make it today. To use up the granny smith apples you could follow this main course with the Easy Apple Crisp with Peanut Butter Granola + KIND Granola Giveaway as a dessert. From preparation to the plate, this recipe takes about 1 hour and 26 minutes.

Instructions

For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and 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.

Ingredients you will need

Dough

All Purpose Flour

Sugar

Water

Yeast

Equipment you will use

Blender

Bowl

Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook.

Ingredients you will need

Olive Oil

Dough

Salt

Mix until the dough pulls away from the sides of the bowl, about 10 minutes.

Ingredients you will need

Dough

Equipment you will use

Bowl

Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls.

Ingredients you will need

Dough

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Sprinkle the rounds lightly with flour, cover, and let rest for 15 minutes. This will relax the dough, making it easier to stretch.

Ingredients you will need

Dough

All Purpose Flour

Place a pizza stone in the oven and preheat to 400 degrees F. if you don't have a stone, simply grease a baking pan.

Equipment you will use

Pizza Stone

Baking Pan

Oven

Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out.

Ingredients you will need

Spread

Dough

Roll

Lay half the prosciutto, apples, Brie, and sage onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover.

Ingredients you will need

Prosciutto