Cannoli Dessert Calzone Recipes

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CANNOLI CREAM CALZONE WITH HONEY AND ORANGE



Cannoli Cream Calzone With Honey and Orange image

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

Extra virgin olive oil, as needed
1 1/4 cups fresh ricotta
1 1/2 tablespoons honey, more as needed
Finely grated zest of 1 orange
1/2 teaspoon ground cinnamon
1 8-ounce ball pizza dough, divided into 2 pieces
All-purpose flour, as needed
1/2 teaspoon flaky sea salt
Confectioners' sugar

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



Real Italian Calzones image

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

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 ½ cups all-purpose flour, divided
1 teaspoon olive oil
½ cup ricotta cheese
1 ½ cups shredded Cheddar cheese
½ cup diced pepperoni
½ cup sliced fresh mushrooms
1 tablespoon dried basil leaves
1 egg, beaten

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



Cannoli Dessert Calzone image

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

1 cup mascarpone cheese
1/2 cup ricotta cheese
1/2 cup confectioners' sugar
1/4 cup chocolate chips
1/4 cup chopped walnuts, toasted
1 (1/4 ounce) package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or 1/4 cup vegetable shortening
3 -4 cups all-purpose flour
2 teaspoons salt
olive oil

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



Chocolate Calzone image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 7

1/2 pound premade pizza dough, purchased at grocer store or local pizzaria
2 (15-ounce) containers whole milk ricotta
2 cups superfine sugar
1 tablespoon vanilla
3/4 cup bittersweet chocolate, melted in microwave or double boiler, plus 1/2 cup chopped bittersweet chocolate
Pinch salt
2 egg whites, beaten until frothy

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



Cannoli image

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

150g plain flour
1 tbsp golden caster sugar
large pinch bicarbonate of soda
½ tsp cinnamon
1 tsp cocoa powder (optional)
30g butter
1 egg, separated
50ml dry marsala or white wine
rapeseed oil or sunflower oil for deep-frying (see tip)
50g dark chocolate, melted
handful pistachio kernels, finely chopped
icing sugar, to dust
250g ricotta, drained and beaten until fluffy
100g mascarpone
2 tbsp finely chopped candied peel
2 tbsp icing sugar
cannoli moulds (available to buy online)

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



Easy Cannoli Layered Dessert image

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

2 cups graham cracker crumbs
2 Tbsp. granulated sugar
6 Tbsp. butter, melted
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1/3 cup powdered sugar
1 tsp. orange zest
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup chopped candied fruit
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
3-1/4 cups cold milk
1/2 tsp. orange extract
1/2 oz. BAKER'S Semi-Sweet Chocolate, finely chopped

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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