Apple and Brie Calzone Recipe

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The sweetness of this treat makes it suitable to be served as an appetizer or dessert.
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Update Servings
  • 2 Granny Smith apples - peeled, cored, chopped in small pieces
  • 4 ounces brie cheese - cut into small chunks
  • 1/2 cup craisins or figs - chopped
  • 1 egg - beaten with 2 teaspoons of water to make egg wash
  • DOUGH:
  • 1 package rapid rise yeast
  • 3/4 cup water
  • 1 tablespoon sugar
  • 3 cups flour
  • 1/4 cup olive oil
  • 1 teaspoon salt
Container:mixer, medium bowl, baking sheet
1 min
25 mins
1.5 hrs
  • In the bowl of a standing mixer with the dough hook attached, put in yeast, warm water and sugar.
  • Stir gently to dissolve, then let stand for 5 minutes. It should be foamy.
  • Turn mixer on low and slowly add the flour, 1 cup at a time.
  • Pour in the olive oil and salt.
  • When dough starts to come togehter, increase the speed to medium.
  • Stop periodically to scrape dough off of the hook.
  • Mix until the dough pulls away from the sides of the bowl, approximately 10 minutes.
  • Turn dough out onto a lightly floured surface and fold over itself a few times.
  • Form dough into a round, smooth ball and place in an oiled bowl.
  • Turn to coat the entire ball with oil.
  • Cover bowl with plastic wrap or damp towel and let the dough rise in a warm place until it doubles in size - approximately 45 minutes.
  • When ready, knead the dough gently and divide into 2-4 balls, depending if you want smaller or lager calzones.
  • Sprinkle rounds lightly with flour and let rest for 15 minutes which makes them easier to roll out.

  • Preheat a pizza stone in 400° oven or grease a baking sheet.
  • Roll balls into 10-12 inch circles, leave dough slightly thick so the filling won't ooze out.
  • Layer apples, then cheese and craisins on 1/2 of the dough circle, leaving 1/2 inch edge.
  • Brush edge with egg wash to help seal the dough.
  • Fold dough over to enclose the filling.
  • Crimp the edges to seal.
  • Cut 3 slashes in the top, one inch long to allow the steam to escape.
  • Brush the top with egg wash.
  • Repeat with remaining rounds.
  • Place on a pizza stone or baking sheet.
  • Bake 25-30 minutes in a 400° oven or until golden brown.
  • Let calzone rest for 10 minutes to allow the cheese to set.
  • Cut into slices and serve.
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