Ingredients

• 2 1/2 cups bread flour
• 1 package active dry yeast
• 1 teaspoon salt
• 2 teaspoons finely granulated sugar
• 2 tablespoons olive oil
• 1/2 cup candied walnuts
• 4 tablespoons crumbled Gorgonzola
• 2 tablespoons white truffle oil
• 1 garlic clove, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 2 pears, thinly sliced
• 4 ounces Provolone cheese, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic salt

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Instructions

1. Preheat the convection oven to 375 degrees F.
2. Combine all of the dough ingredients in a large bowl, then cover the bowl with a dishtowel and set aside to rest for about 30 minutes.
3. Combine the walnuts, Gorgonzola, truffle oil, garlic, salt, and sugar in a small bowl.
4. Roll the dough out on a lightly floured surface and cut it into 6 equal squares.
5. Put equal slices of pears and provolone cheese on 1 half of each piece of dough. Top with 2 tablespoons of the walnut mixture. Fold the dough square in half to make a triangle and close the edges by pressing down with your fingers or a fork. Brush each calzone with olive oil and sprinkle with garlic salt.
6. Put the calzones on a lightly greased cookie sheet. Bake until lightly browned, about 17 minutes. Remove the calzones from the oven and put them on serving plates.