This dessert calzone is a refreshing variation of the standard ricotta cheese calzone you're used to.
1 (¼-ounce) packet dry active yeast
¼ cup warm water (no hotter than 115°F)
1 pound all-purpose flour Pinch iodized salt
2 cups warm milk
5 ripe pears
¼ cup unsalted butter
¼ cup honey
½ teaspoon ground cloves Cooking spray
½ cup confectioners’ sugar
Stir the yeast into the warm water. Let stand for 3 to 5 minutes, until foamy. Mix with a few spoonfuls of the flour. Sift together the remaining flour and salt onto a board.
Make a “well” in the center of the flour, and pour in the yeast mixture. Gently mix by hand or in a mixer with a dough hook until a soft ball forms. Knead for 5 minutes. Divide the dough into 10 small balls, and place on a floured board. Cover with plastic wrap, and let rest for 1 hour.
While the dough rests, peel, core, and slice the pears. Zest and juice the lemon. Cut the butter into 10 portions.
Mix together the milk, pears, lemon juice, and honey. Sprinkle with the cloves.
Preheat oven to 375°F. Roll out the dough balls approximately 1 inch thick on a floured surface. Fill each with the pear mixture, and top with a pat of the butter. Fold over the dough and seal firmly. Let rest on the floured board, covered, for about 1 hour.
Lightly grease a baking sheet with the cooking spray. Gently place the calzones on the pan, and bake for 30 to 40 minutes. Remove from oven, place on a plate, and sprinkle with the confectioners’ sugar.