Valerie uses pizza dough to upgrade a classic fruit pie into the ultimate portable dessert for a summer cookout!Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3Q8BzxRSubscribe to Food Network ▶ http://foodtv.com/YouTubeValerie 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!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Grilled Cherry Pie CalzoneRECIPE COURTESY OF VALERIE BERTINELLILevel: EasyTotal: 1 hr 5 min (includes cooling time)Active: 30 minYield: 6 to 8 servingsIngredients4 cups thawed and drained frozen cherries1/3 cup packed light brown sugar1 tablespoon orange zest plus 4 tablespoons orange juice1 teaspoon vanilla extract2 tablespoons cornstarchVegetable oil, for brushingAll-purpose flour, for dusting1 pound store-bought pizza dough, at room temperatureConfectioners' sugar, for garnishDirectionsAdd 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #GrilledCherryPieCalzoneValerie Bertinelli's Grilled Cherry Pie Calzone | Valerie's Home Cooking | Food Networkhttps://www.youtube.com/watch?v=XkZwEi_dQPA
