I need to begin this post with a story.
This week I had the nicest surprise when I woke up. My day begins with diaper changes and nursing, and as I sat there with Lyla I received a text message from my Mom. She had driven by my house 30 minutes earlier (dropping off Dad at SFO for a flight to Atlanta) and had left a package on my doorstep. When I went to retrieve it, I found lunch. Not just any lunch, the leftovers from her dinner the night before that had me very excited: pureed broccoli and cheese soup (new recipe from Cook's Illustrated- amazing!) and some breakfast apple pie from Marion Cunningham's Breakfast Book. I thought about this lunch all morning and barely managed to not eat all of both in one sitting.
The breakfast apple pie had less sugar and was baked in a cheddar crust. It was wonderful, and gone too fast. I'll do almost anything for apple pie, so naturally I was wishing for more.
That's where these apple cheddar calzones came from. The flavors of apple pie with sharpy cheesy cheddar and a wholesome crust make it pretty suitable for the dinner table.
Apple Cheddar Calzones
makes 3 largish calzones
1/2 batch whole wheat pizza dough
2 Granny Smith Apples (tart), peeled and diced
2 Pink Lady Apples (sweet), peeled and diced
1 Tbs butter
3 Tbs sugar
1 tsp cinnamon
1/4 tsp nutmeg
juice from 1/2 lemon
1 1/2 cups sharp white cheddar cheese, grated
Mix pizza dough in the bread machine, then divide into three balls and lay on a floured surface and drape with a wet towel. (Alternatively, you can use storebough dough and prepare to the package's directions). Add the butter to a deep saute pan over medium heat. Add the diced apples, sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally for 10-15 minutes until the apples are soft. Turn off the heat and set aside to cool slightly.
Preheat the oven to 450 degrees Fahrenheit.
Roll out first ball of dough and place 1/3 of the apples on half of the dough. Top with 1/3 of the grated cheese. Fold dough over the top and pinch the ends together to seal. Place on a baking sheet and cut 4 slits in the top of the calzone with a knife. Repeat with the second and third balls of dough and the rest of the filling.
Bake for about 20 minutes until the crusts are golden brown and bubbly. Allow to cool a few minutes before slicing in half and serving.
It's just like eating pie for dinner. And leftovers make excellent breakfast.