Menu PartDessert
Cuisine TypeAmerican

Chef Barbara Soderholm

Arlington Heights School

Arlington Heights, Ill.

Canned pears and prepared pizza dough make quick work of this calzone-shaped baked treat. Ginger, cinnamon and dried fruit go into the filling along with the pears, adding up to a kid-friendly snack or dessert for school foodservice.


1 can (15 oz.) pears in extra light syrup, drained and diced

¼ cup raisins, dried cranberries or dried cherries

2 tbsp. granulated sugar

¾ tsp. ground ginger

¼ tsp. ground cinnamon

1½ lb. pizza dough

¼ cup confectioners’ sugar


  1. Preheat oven to 325 F. In medium bowl, combine pears, raisins, sugar, ginger and cinnamon, tossing to fully incorporate the ingredients. Set aside.
  2. Portion pizza dough into 6 equal pieces, about 4 ounces each. Place dough balls on clean, dry work surface lightly dusted with flour. Working with one piece at a time, roll dough into 6-inch round. Repeat with remaining dough.
  3. Measure ½ cup pear filling in middle of each dough round; lightly moisten the edge with water, going all the way around. Fold dough over filling and press edges together; crimp edges with fork to seal.
  4. Place pastries on sheet pan lined with parchment paper; make several slits on top of each with paring knife.
  5. Bake pastries in preheated oven 10 minutes or until golden brown. Remove from oven and let cool slightly.
  6. Meanwhile, for icing, sift confectioners’ sugar into small bowl. Add 2 to 3 teaspoons water and whisk until smooth. Drizzle icing over pastries.

Photo courtesy of Pacific Northwest Canned Pears

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