Ricotta and Chocolate-Hazelnut Calzones

Name: Ricotta and Chocolate-Hazelnut Calzones
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 158 milliliters chocolate-hazelnut spread (recommended: Nutella), at room temperature; 1 large egg, beaten to blend; 1 large egg yolk; 59 milliliters mascarpone cheese; 340 grams homemade or purchased pizza dough, cold; 2 Tbsps powdered sugar, plus more for dusting; 177 milliliters whole milk ricotta cheese; 227 grams frozen strawberries, thawed; 2 Tbsps sugar; 3 Tbsps whipping cream, at room temperature

Ricottan and Chocolate-Hazelnut Calzones requires roughly 1 hour and 20 minutes from start to finish. One portion of this dish contains around 11g of protein, 20g of fat, and A mixture of milk ricotta cheese, purchased pizza dough, mascarpone cheese, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Watch how to make this recipe.

Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy.

Ingredients you will need

Powdered Sugar

Mascarpone

Egg Yolk

Ricotta Cheese

Equipment you will use

Food Processor

Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.

Ingredients you will need

Ricotta Cheese

Equipment you will use

Bowl

Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth.

Ingredients you will need

Strawberries

Sugar

Equipment you will use

Food Processor

Transfer the strawberry sauce to a small bowl and set aside.

Ingredients you will need

Strawberry Sauce

Equipment you will use

Bowl

Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.

Ingredients you will need

Hazelnut Spread

Chocolate

Cream

Equipment you will use

Whisk

Bowl

Position the oven rack in the center of the oven and preheat to 450 degrees F.

Equipment you will use

Oven

Line a heavy large baking sheet with parchment paper.

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Baking Paper

Baking Sheet

Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture.

Ingredients you will need

Pizza Dough

Chocolate

Hazelnuts

Ricotta Cheese

Cheese

Roll

Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges.

Ingredients you will need

Dough

Egg

Transfer the calzones to the prepared baking sheet, spacing evenly.

Equipment you will use

Baking Sheet

Brush the tops of the calzones with more egg wash.

Ingredients you will need

Egg

Bake until the calzones puff and become golden brown, about 10 minutes.

Equipment you will use

Oven

Transfer the baking sheet to a rack and cool for 15 minutes.

Equipment you will use

Baking Sheet

Transfer the calzones to plates and dust with the powdered sugar.

Ingredients you will need

Powdered Sugar

Drizzle the strawberry sauce around the calzones and serve.

Ingredients you will need

Strawberry Sauce

Equipment

Ingredients

Servings:

158milliliters

chocolate-hazelnut spread (recommended: Nutella), at room temperature 1large

egg, beaten to blend 1large

egg yolk 59milliliters

mascarpone cheese 340grams

homemade or purchased pizza dough, cold 2Tbsps

powdered sugar, plus more for dusting 177milliliters

whole milk ricotta cheese 227grams

frozen strawberries, thawed 2Tbsps

sugar 3Tbsps

whipping cream, at room temperature

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.