CANNOLI CREAM CALZONE WITH HONEY AND ORANGE
A calzone has many of the perks of pizza. Easy and crowd pleasing, it's a good vehicle for using up odds and ends in the fridge. Taking a cue from Lucali's Nutella-drizzled calzone, I attempted my own dessert version. I mixed honey, cinnamon and orange zest into ricotta before filling the pizza dough (the same one used for a savory calzone), then I dusted the top with powdered sugar after baking. A sprinkle of sea salt lent a savory contrast to this most sweet endeavor.
Provided by Melissa Clark
Categories quick, pizza and calzones, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 421 milligrams, Sugar 12 grams
REAL ITALIAN CALZONES
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
- To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
- Preheat oven to 375 degrees F (190 degrees C).
- When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g
CANNOLI DESSERT CALZONE
An Emeril Lagasse recipe. Can be fried or baked. Recipe makes one calzone but the dough recipe makes 2x more than you need. (nutritionals won't be right when servings are divided out)
Provided by Demandy
Categories Dessert
Time 45m
Yield 1 calzone, 5 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 544.6, Fat 20.6, SaturatedFat 8, Cholesterol 22.3, Sodium 955.8, Carbohydrate 78.4, Fiber 3.3, Sugar 18.4, Protein 12.3
CHOCOLATE CALZONE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat pizza stone in 450 degree F oven for at least 30 minutes. If not using a pizza stone, use a flat sided or upside-down cookie sheet.
- Place the ricotta in a bowl. Add 1 handful sugar and the vanilla and whisk well. While whisking, add in the melted chocolate, little by little.
- On a lightly floured pizza peel or board, roll pizza dough out into 2 (12-inch) rounds about 1/4-inch thick. Spoon 1 cup of chocolate filling into center of each round. Plac the remaining chopped chocolate on top. Brush the edges of the dough with beaten egg white and fold each round in 1/2. Fold edges over as you would a piecrust and press to seal completely. Brush off excess flour from dough, brush with more of the egg white and sprinkle with sugar.
- Slide chocolate calzone onto preheated pizza stone and bake for 30 minutes or until golden brown.
CANNOLI
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
- Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
EASY CANNOLI LAYERED DESSERT
Bring our Easy Cannoli Layered Dessert to your next potluck. Made with fluffy whipped topping, creamy ricotta cheese and semi-sweet chocolate, this Easy Cannoli Layered Dessert will be the first dessert to disappear from the table!
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Mix graham crumbs, granulated sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
- Whisk ricotta, powdered sugar and orange zest in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP and dried fruit; spread over crust.
- Beat pudding mixes, 3-1/4 cups milk and extract in bowl with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Top with grated chocolate. Refrigerate 4 hours.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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MINI CANNOLI CALZONE RECIPE - TABLESPOON.COM
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Servings 6Total Time 30 minsCategory DessertCalories 640 per serving
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Unroll refrigerated pizza crust. Cut into six 4 to 5-inch rounds.
- In a stand mixer, beat together cream cheese, ricotta, vanilla, cinnamon, and powdered sugar until smooth. Spoon into the center of one side of each pizza crust round.
- Fold each crust round over the filling, using a fork to seal the edges together. Place on prepared baking sheet. Baste calzones with 1/4-cup (4 tablespoons) of melted butter. Bake in preheated oven for 11-17 minutes, or until the calzones turn a light golden brown. Remove and cool slightly.
- In a medium microwave-safe bowl, melt 2/3 cups of the chocolate chips and 1/4-cup (4 tablespoons) melted butter together. Stir until smooth. Drizzle over calzones. Sprinkle with remaining mini chocolate chips. Serve warm. Enjoy!
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