Makes: 6 servings
A wonderful harvest apple-filled calzone, hot from the oven with a cinnamon sweet crunchy topping
cups cored, peeled and diced Granny Smith apples
Tbsp. brown sugar (not packed)
Tbsp. granulated Splenda
tsp. ground cinnamon
dash of salt
package refrigerated seamless dough sheet
sheet low-fat cinnamon graham cracker, lightly crushed
Tbsp. old-fashioned rolled oats
tsp. brown sugar (not packed)
tsp. light yogurt butter spread
Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray. Place apples in a bowl and add brown sugar, Splenda, cinnamon, and salt, and stir to coat. Sprinkle lightly with water (but DON'T douse - just enough to lightly moisten the dices.) Heat in microwave for 1.5 minutes or until soft (but NOT mushy!!). Meanwhile, in a small bowl, combine all topping ingredients. Stir/mash until well mixed and crumbly.
On the baking sheet, stretch out dough into a large rectangle of even thickness. Arrange sheet with the short sides on the left and right. Spread apple filling horizontally across the middle third of the dough, leaving 1/2-inch borders on the sides. Cut the dough vertically into 1" strips along the top section (leave about a 1/2 inch margin before filling) and repeat with bottom section. Fold a top strip then a bottom strip over the filling, covering completely. Repeat down the length of the dough to create a semi-braid, crossing the last few strips toward the middle so that all filling is covered. Fold the sides and sea. Sprinkle with topping. Bake until crispy and golden brown, 15 - 20 minutes. Slice and chew!
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