Cheddar Apple Pizza

The recipe Cheddar Apple Pizza could satisfy your Mediterranean craving in around 45 minutes. This recipe makes 12 servings with 190 calories, 4g of protein, and 8g of fat each. For 71 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of brown sugar, swiss cheese, filo pastry, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 14 people have tried and liked this recipe. It is brought to you by Taste of Home. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so tremendous spoonacular score of 17%. If you like this recipe, take a look at these similar recipes: Apple and Cheddar Egg “Pizza”, Apple Cheddar Pizza with Caramelized Onions & Walnuts, and Beet Cheddar Apple Pizza + 12 Days of Giveaways {Day 12: WÜSTHOF CLASSIC 7-Piece Block Set}.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 cup packed brown sugar

2 tablespoons cold butter

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Pastry for a single-crust pie (9 inches)

1/2 cup shredded cheddar, shredded part-skim mozzarella or shredded Swiss cheese

4 large tart apples, peeled and sliced 1/4 inch thick

1/2 cup chopped walnuts

Equipment:

frying pan

Cooking instruction summary:

Directions Roll pastry to fit a greased 12-in. pizza pan; flute edges. Bake at 400° for 10 minutes. Arrange apples in a single layer in a circular pattern to completely cover pastry. Sprinkle with cheese. Combine brown sugar, walnuts, cinnamon and nutmeg; sprinkle over cheese. Cut butter into small pieces and dot top of pizza. Bake for 20 minutes longer or until apples are tender. Cut into wedges; serve warm. Yield: 12 servings. Originally published as Cheddar Apple Pizza in Taste of HomeOctober/November 2000, p66 Nutritional Facts 1 serving (1 piece) equals 209 calories, 11 g fat (4 g saturated fat), 13 mg cholesterol, 118 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Roll pastry to fit a greased 12-in. pizza pan; flute edges.

2. Bake at 400° for 10 minutes.

3. Arrange apples in a single layer in a circular pattern to completely cover pastry. Sprinkle with cheese.

4. Combine brown sugar, walnuts, cinnamon and nutmeg; sprinkle over cheese.

5. Cut butter into small pieces and dot top of pizza.

6. Bake for 20 minutes longer or until apples are tender.

7. Cut into wedges; serve warm.


Nutrition Information:

Quickview
196k Calories
3g Protein
7g Total Fat
30g Carbs
1% Health Score
Limit These
Calories
196k
10%

Fat
7g
12%

  Saturated Fat
2g
16%

Carbohydrates
30g
10%

  Sugar
16g
19%

Cholesterol
9mg
3%

Sodium
120mg
5%

Get Enough Of These
Protein
3g
7%

Manganese
0.31mg
15%

Fiber
2g
10%

Vitamin B1
0.14mg
9%

Selenium
5µg
8%

Phosphorus
65mg
7%

Vitamin B2
0.11mg
6%

Copper
0.12mg
6%

Folate
24µg
6%

Calcium
56mg
6%

Iron
0.93mg
5%

Vitamin B3
0.91mg
5%

Magnesium
17mg
4%

Vitamin C
3mg
4%

Potassium
131mg
4%

Vitamin B6
0.07mg
4%

Zinc
0.48mg
3%

Vitamin A
137IU
3%

Vitamin B12
0.15µg
3%

Vitamin K
2µg
2%

Vitamin E
0.26mg
2%

Vitamin B5
0.16mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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