Cannoli Cream Calzone With Honey And Orange Recipes

CANNOLI CREAM CALZONE WITH HONEY AND ORANGE

Steps:

• Heat the oven to 500 degrees. Lightly oil a baking sheet.
• In a small bowl, stir together the ricotta, honey, orange zest and cinnamon.
• Lightly flour a work surface, and stretch or roll each piece of dough into a 6-inch round. Spread half the ricotta mixture on one side of each round, leaving a half-inch border. Brush the edges of one dough round with water, and fold dough in half, over filling; pinch the edges of the dough together to seal. Repeat with second dough round.
• Transfer calzones to baking sheet. Brush the tops with olive oil, and sprinkle with salt. Bake until crusts are golden brown and firm, 15 to 20 minutes. Let cool 5 minutes. Sprinkle with confectioners' sugar and drizzle with additional honey before serving.

CITRUS CREAM CANNOLI

Steps:

• COMBINE marmalade, ricotta, powdered sugar, vanilla, cinnamon and orange peel in medium bowl. Spoon mixture into a pastry bag without a tip or into a resealable plastic bag, then cut one corner off. Pipe into shells.
• CHILL at least 2 hours or up to 6 hours. Garnish with mini chocolate chips or candy bits. Sprinkle with powdered sugar before serving.

CANNOLI DESSERT CALZONE

Steps:

• Dough Directions: In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
• Yield: dough for 2 (12-inch) pizzas. Use half of the recipe for this calzone.
• Preheat a deep fryer to 350°F.
• Roll dough into a 12-inch circle, about 1/2-inch thick. In a bowl, combine mascarpone, ricotta, confectioners' sugar, chocolate chips, and toasted walnuts. Place cheese filling over half of the dough. Fold the other half of the dough over the filling. Seal the edges well by pinching the dough together.
• Carefully drop into deep fryer and fry until golden, about 3 to 4 minutes. Remove to a paper towel lined plate. Let cool slightly before serving.
• Alternately, preheat oven to 500°F If you have one, place a pizza stone on the bottom rack of the oven.
• Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Top with filling and seal, as directed above.
• Bake for about 8 to 10 minutes, or until dough is golden brown. Let cool slightly before serving.

CHOCOLATE CHIP-ORANGE CANNOLI (CANNOLI DI RICOTTA)

Steps:

• Make dough
• In medium bowl, whisk together flour, sugar, cocoa, and cinnamon. Using fingertips or pastry blender, blend in butter just until mixture resembles coarse meal. (Alternatively, pulse in food processor.) Drizzle limoncillo over mixture and gently stir with fork until incorporated.
• Turn out dough onto sheet of plastic wrap. (Dough will still look somewhat dry and crumbly.) Gather together into ball, wrap in plastic, and refrigerate 45 minutes to 1 hour.
• Make filling
• In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)
• Form, fry, and fill shells
• Cut dough into 4 even pieces. On lightly floured surface, roll out 1 piece to 1/8-inch thick. Using floured cookie cutter, cut out 2 to 3 rounds from dough. Transfer rounds to baking sheet and keep covered with plastic wrap. Roll out remaining dough and cut rounds in same manner, then gather scraps, roll out, and cut again.
• Fill heavy 4-quart pot with oil to depth of 3 inches. Heat over moderate heat until thermometer registers 375°F.
• Meanwhile, brush bottom edge of 1 dough round with egg white. Wrap dough around 1 cannoli tube with egg white-brushed end overlapping other end and gently press edges together to seal. Make 5 more shells in same manner. (Keep remaining rounds covered with plastic.)
• Working in 2 batches, fry formed shells in hot oil until deep golden brown, about 1 minute. Transfer to paper towel-lined plate to drain and cool 5 minutes. Stand tubes upright and tap gently against countertop to loosen shells. Twist molds to remove shells.
• Wrap remaining dough around tubes and fry in same manner. (Shells may be made 1 day ahead and stored at room temperature, unfilled and uncovered.)
• When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. Repeat to fill remaining shells. Dust with confectioner's sugar and serve immediately.