Top Chefs Kids Menu: Campfire Calzones


by KIM HOLCOMB / Evening Magazine

Bio | Email | Follow: @KimHolcomb

Posted on December 23, 2013 at 9:00 PM

Updated Monday, Dec 23 at 3:58 PM

The temperatures are definitely dropping. And no doubt warm comfort food is popping up on your family menu. How about a cozy dessert in the form of a calzone? Chef Steven Ariel, Executive Chef at Trace, shares his "Campfire Calzones" he developed at home with his kids.

Apple and Pear Calzone
By Chef Steven Ariel of Trace

Yields: 4
2ea     Apples, Granny smith- Poached, cubed small dice
2ea      Pears-Poached, cubed small dice
2T        Brown Sugar
1 ½ T   Cornstarch
2 ½ t    Ground Cinnamon
2oz        Butter, cubed small
1pinch   Salt
4ea        Pizza dough balls, (4oz)

Poach peeled apples and pears in simple syrup. (Flavor syrup with vanilla, anise, or cinnamon sticks optional.) Cube fruits in to small dice.
Mix all ingredients together well.

For the calzone:
Use 4oz size pizza dough balls. Roll out dough 6-8 inch in diameter.
Fill dough with 3-4 oz of fruit filling. Egg wash dough edges and fold dough over fruit filling into half moon shape. Roll and press edges to seal in filling. Dock top of dough lightly, egg wash and bake in 350 degree oven for 18–20 minutes until golden brown.

Serve with your favorite vanilla ice cream, chocolate, or caramel sauces!

Alternative: Stuff with chocolate, peanut butter, graham crackers, and  marshmallows for a Smores calzone