Pear and Port Salut Calzones
Port Salut is a delicate, semi-soft cheese originally made by Trappist monks in Brittany. Its creamy flavor makes it a favorite for fruit-and-cheese-course platters.
Makes three 8-inch calzones
Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8-inch circle. Brush each circle with 1 tablespoon melted butter.
Combine the pears with the flour, sugar, and cinnamon. Distribute one-third of the pear mixture over half of each dough circle. Top the pear mixture on each calzone with one-third of the diced Port Salut.
Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Brush tops of calzones with remaining melted butter and sprinkle sliced almonds over each. Sprinkle cornmeal over a baking sheet or pizza tiles and place calzones on the cornmeal. Cover with a damp towel and let stand 1 hour.
With a sharp knife, cut two or three slits in the tops of the calzones. Bake at 375° for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.