Apple and Smoked Mozzarella Calzones From Sprouted Kitchen

Brooke Newberry
(Photo: )

Sprouted Kitchen’s little calzone pouches are perfect for snacking, lunches, serving as an appetizer or bringing to a party. Make, then leave them out on the counter and give a quick warm up if needed. An unexpected sweet-meets-savory pocket of fall warmth hides inside the crusty pillows. Make your own crust, or if saving time, pick up a crust from a local pizza place or select grocery stores.

Apple + Smoked Mozzarella Mini Calzones

Makes 12

  • 1 Whole Wheat Pizza Crust 
  • 1 Yellow Onion, sliced thin

  • 1/2 tbsp. Butter

  • 1 Medium Apple (Honeycrisp, Fuji or anything crispy)

  • 1 Cup Diced Smoked Mozzarella Cheese

  • 1 Cup Shredded Parmesan Cheese

  • Handful of Fresh Thyme

  • Handful of Fresh Chives

Extra Virgin Olive Oil for brushing

Dijon Mustard to Serve

(Image courtesy of Hugh Forte via Sprouted Kitchen)

Heat oven to 500 degrees.

1. Make the pizza dough according to recipe link, or if using a pre-made crust, let it come to room temperature.

2. In the meantime, warm the butter over medium heat in a saucepan and add the thinly sliced onion. Continue to move them every so often until they begin to caramelize. This whole process takes about 20 minutes, give or take. 

3. Seed and cut the apple into a rough dice. Pull off the thyme leaves and give the thyme and chives a nice chop. Get all your fillings in order for easy stuffing.

4. Roll out the dough into a rectangle shape. You want the dough to be thin, but not too gentle that it will rip when you stuff and fold. Use a sharp knife to cut across, making about 3×3-inch squares. Lay them on a floured baking sheet in lines – see picture.

5. Pile your toppings in the middle of the square. I did the order of onions, apples, both cheeses, herbs and a twist of black pepper, but I don’t believe it makes any difference. Gently fold one corner across to the opposite corner and gently press and fold the open edges. Repeat with all 12 or however many you end up with.

6. Brush the top of each mini calzone with olive oil and sprinkle with salt. Bake in the upper third of the oven for about 14 minutes until tops are crispy brown. Let them rest just a minute before eating, then serve with a little dipping dish of Dijon mustard.

For more amazing produce-focused recipes and killer photography, check out the recipe index.

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