Bananas Foster Calzones

Doesn't this sound amazing?  I know!  It IS amazing! 

My daughter in law loves all things banana, caramel, strawberry, etc.  I decided to make these for her, and let her help.  Or rather, let her eat the leftover filling! HA!  We are enjoying spending time together, in the kitchen and out.  I had contemplated a dessert calzone for some time, but when I mentioned it to her she said, "OMG can you put bananas foster INSIDE of it"?  Well of COURSE I can dear Kayla!

There is one thing I would suggest.  Unless you have a tried and true pizza dough you can buy, MAKE YOUR OWN!  Try my recipe, because it is BOMB! (pizza crust)  

Now, out of one recipe of pizza dough you will get 3-4 calzones.  When you make the filling keep in mind, depending on the size of your calzones, and amount of filling you use, you may have a bit leftover.  Oh darn it.  I guess you could put it on ice cream.  Oh darn it.  Or eat it right out of  the bowl.  Oh DARN it.

Ok, we know this is going to be amazing, and easy, but there are a few steps, so let's get started.

You will need:
2 balls of pizza dough
1 cup caramel sauce, divided (I used ice cream topping)
6 bananas, sliced
1 cup brown sugar
1 tbsp. butter
pinch of salt
1 egg
powdered sugar for dusting (optional)

In a bowl, combine, sliced bananas, 1/4 cup caramel sauce, salt and brown sugar.  Just gently mix to combine and set aside.  Divide each dough ball into however many calzones you want from each.  Roll out one calzone at a time, place the filling on one side of the circle and fold the other over.  Press to seal, and then use a fork to ensure they are sealed.  Do this with each calzone and then place on a parchment paper lined baking sheet.  Whisk one egg and a tablespoon of water together and using a pastry brush, egg wash the top and sides to help it brown beautifully!   Preheat the oven to  350 and bake 14-20 minutes depending on the size.  You will know when yours are done, they will be golden brown!

While they are cooling, combine, butter and the rest (3/4 cup) of the caramel sauce in a small saucepan.  Heat until the butter is melted and the sauce is smooth.  Serve calzones with ice cream and drizzle this sauce over the top and hit it with some powdered sugar!   See where I didn't seal mine in the photo?  I decided it was the perfect one to show you, since you can see the bananas and sauce inside!

Oh-la-la!

Homemade Caramel Sauce

Oh boy.  Do I have alot to talk about today. 

Seriously, I haven't botched in the kitchen this bad since my blackened yeast rolls.  I even shared a photo of those with you on Facebook, but today, was completely horrendous.  Tragic really.   I thought I was going to be defeated by this recipe.  I have made it a million times, BUT, I haven't made it for probably, 6 or 7 years now.  I thought my touch was gone.  In fact as I poured the first seized batch down the disposal, I kept my composure, brushed it off and started again.  As I dumped the second seized batch down the disposal, I considered everything I might have done wrong, and though I felt defeated, as my husband would say, I "picked myself up and brushed myself off".  I beckoned the aide of a few fellow foodie blogger friends.  I got some good tips, a little "insurance" and decided to give it another shot.  I mean, heck, I had already pitched a good 7.00 in ingredients, what was a few more if it didn't turn out?  (You will see why 7.00 is a considerable amount considering the ingredients)

I assure you, you can NOT mess this recipe up.  I used both forms of "insurance" offered, there was no way I was going down, not THIS time.  I did it.  And I know, this is so easy, but it is SO easy to ruin too.

You are going to need a few dance tunes for this one.  You have to spend a considerable amount of time watching the pot.  Literally.  I had some old jams, "Beautiful Life" Oh oh oh oh.......  Some Fugees, "Killing me Softly", those kind of old jams.  I danced like nobody was watching...OK I THOUGHT nobody was watching.   Anyway you know how I roll with shakin' and bakin'.  You need music.  DO NOT, leave the stove.  Especially if this is the first time you have made this.

You CAN do this without use the "insurance policies" but as the daughter of an insurance man, I wouldn't be without it.  ONE bit of crystallized sugar falling back into the mix can ruin it all.  Please, USE INSURANCE!!

Here is what you need:
1 cup granulated sugar
1/4 cup water
1 tbsp Caro syrup (insurance police 1)
1/4 tsp cream of tartar (insurance policy 2)
2 tbsp butter
3/4 cup of WARMED heavy whipping cream (Yes, it MUST be heavy whipping cream and I warmed in the microwave.  Heat 2 minutes if you are doing it before you start, 1 min if you do it just before it is added)

In a medium nonstick pot.  Add in sugar, water, syrup, and cream of tarter.  On medium-high  heat, allow the the sugar to dissolve.  There is NO NEED to stir.  Just let it do its thing.  Got me?  When you see the sugar is dissolved, turn down to medium and here is where you dance your future ice cream sundae off.   This will feel as though it takes forever.  You are going to let it slowly begin to boil, it will look something like this.

Now you dance and you wait.  This could take 10-15 minutes.  Maybe more.  Just keep watching and dancing, watching and dancing.  Eventually, after 8-12 minutes it will look more like this.

Then, as soon as it hits this stage, it seems to go fast.  DO NOT leave the stove.  About 3-5 minutes later, you will have this beautiful amber color.

Now, turn off the heat, add in the cream.  It will bubble up, so be ready!  Keep whisking or stirring!!  When you have it combined, add in the butter and vanilla.  Stir and let it sit to cool.  This is SOOOOOOOOO extremely hot.  PLEASE be careful.  Let it cool before putting it in a mason jar or other container. 

This should last up to 2 weeks in your refrigerator.  Just reheat as you want to use it!!

Your "3rd time is DEFINITELY a charm"chefwannabe