Valerie Bertinelli’s Grilled Cherry Pie Calzone | Valerie’s Home Cooking | Food Network

Valerie uses pizza dough to upgrade a classic fruit pie into the ultimate portable dessert for a summer cookout!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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Grilled Cherry Pie Calzone
Level: Easy
Total: 1 hr 5 min (includes cooling time)
Active: 30 min
Yield: 6 to 8 servings


4 cups thawed and drained frozen cherries
1/3 cup packed light brown sugar
1 tablespoon orange zest plus 4 tablespoons orange juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
Vegetable oil, for brushing
All-purpose flour, for dusting
1 pound store-bought pizza dough, at room temperature
Confectioners’ sugar, for garnish


Add the cherries, brown sugar, orange zest, vanilla extract and 2 tablespoons orange juice to a saucepan and heat over medium-high heat. Cook, stirring occasionally, until the cherries have released all of their juices and the mixture is bubbly, 5 to 7 minutes.

Mix the remaining 2 tablespoons orange juice with the cornstarch and add it to the cherry mixture. Stir until thickened, about 1 minute. Turn the heat off and cool the mixture to room temperature.

Preheat a well-oiled grill over medium heat. Line a rimmed baking sheet with parchment paper.


Lightly flour a clean work surface. Roll the pizza dough into a circle 1/4-inch thick. Transfer the dough to the prepared baking sheet. Top one half of the dough with the cherry pie filling, leaving a 1-inch border around the edge. Fold the empty side of the dough up and over the filling. Pull the bottom edge of the dough up over the top edge, then fold and crimp the edges using your thumb and index finger. Use a pastry brush to brush the top of the calzone with vegetable oil.

Carefully transfer the calzone, oil-side down, to the grill. Close the lid of the grill and cook until the base is set and nice grill marks have formed, 4 to 5 minutes. Brush the exposed side of the calzone with vegetable oil. Use a fish spatula to slide under the calzone and gently flip it over. Close the lid of the grill and cook until the dough is cooked through, another 4 to 5 minutes.


Transfer the calzone to a serving platter and dust with the confectioners’ sugar. Cut into slices and serve immediately.

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Valerie Bertinelli’s Grilled Cherry Pie Calzone | Valerie’s Home Cooking | Food Network

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