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Author Notes: One day, while making home made pizza, I started to wonder whether you couldn't come up with a sweet calzone to be used either as desert or as a breakfast dish. This is what I came up with: a calzone filled with caramelized apples, raisins and pine nuts.
You can use any pizza dough you are happy with, even those you buy at supermarkets. I personally use Jim Lahey's no-knead pizza dough recipe, and it works well: you can find it here (http://tastingtable.com/entry_detail/99/Jim_Lahey_reveals_his_recipe_for_no-knead_pizza_dough_.htm). But really, any pizza dough you like! You may also choose to make two smaller calzones with the same ingredients, rather than a single big one. It is up to you. Use parchment paper: this will help you ease the calzone in and out of the oven, and it will prevent the calzone to stick to whatever pan you are using. And do not omit the confectionery sugar at the end: it is incredible the difference it makes... —tuscanfoodie
- 2 apples
- 2 tablespoons unusalted butter
- 3 tablespoons sugar (I use 2 tbsp brown sugar and 1 of regular sugar)
- 1/4 cup amaretto or brandy
- 2 tablespoons pine nuts
- 1 tablespoon confectioners sugar
- Enough pizza dough to make a 12 inches pizza pie
- Heat the oven to 500 F (260 C).
- Melt the butter in a heavy skillet over medium heat. Add the apples, the raisins, the pine nuts and stir, to coat them all in butter. Cook for 10-15 minutes, stirring regularly, until the apple are golden brown, and are soft, but not soft enough to break down.
- Add the sugar, stir and cook for 3-5 minutes, or until the sugar has melted and has coated the fruits. Take off the fire and set aside.
- Using a dough roller, shape a disk as if you were preparing a pizza margherita (around 12 inches/30 cm). Place the dough on parchment paper. I usually put the parchment paper on a wood cutter, that I then use as a pizza peel to ease the parchment paper (and whatever is on it) into the oven.
- Place the apple mixture on one side of the dough, leaving at least 1 cm from the border. Pull the other side of the dough onto the filling, as if to make a turnover. Make sure the borders overlap, then seal them by rolling them up towards the filling, so as to avoid the filling to come out.
- Bake for 15-20 minutes on a preheated pizza stone or any pan. If you think the top of the calzone is becoming too brown, cover it with aluminium foil.
- Take it out, sift the confectionery sugar on top of it, cut it and enjoy it.
- This recipe was entered in the contest for Your Best Holiday Breakfast II
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