Mountain Cheese and Fig Calzones

• 1 packet active dry yeast
• Pinch of sugar
• Extra-virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• About 3 cups flour
• 3 tablespoons grappa
• 8 dried figs, stemmed and thinly sliced
• 8 ounces Cantal, fontina Val d'Aosta or Gruyere, cut in slivers
• 1 tablespoon rosemary leaves
• 1 egg, beaten

1. In a large bowl, mix the yeast with 1/4 cup lukewarm water and the sugar; let sit for 5 minutes.
2. Stir in 3/4 cup lukewarm water, 1 tablespoon olive oil and the salt and pepper.
3. Mix in 2 cups flour, one cup at a time.
4. Slowly add about 1/2 cup more flour, until a soft, slightly sticky dough forms.
5. Knead dough on a lightly floured surface for 10 minutes, adding as little flour as possible to keep the dough from sticking.
6. Let rest, lightly covered, for 30 minutes.
7. Divide the dough in fourths, form into balls, brush all over with olive oil and place on a baking sheet.
8. Cover loosely with a towel and set in a cool place to rise until doubled, about 2 hours.
9. In a saucepan, simmer the grappa and figs until the grappa evaporates.
10. Preheat oven to 450 degrees.
11. Brush 2 foil-lined baking sheets with oil.
12. Roll the dough into 8-inch circles.
13. Divide the figs among the circles, centering them on one side.
14. Top with cheese and rosemary.
15. Fold the dough over, brush edges with water, crimp to seal and brush with egg.
16. Bake for 10 minutes; lower oven to 350 degrees and bake until browned, 10 to 15 minutes more.
17. Makes 4 calzones.

active dry yeast, sugar, extravirgin olive oil, salt, freshly ground black pepper, flour, grappa, cantal, rosemary, egg

Taken from cooking.nytimes.com/recipes/1921 (may not work)