Ricotta And Chocolate Hazelnut Calzones Recipes

CHOCOLATE CALZONE

Chocolate Calzone image

Provided by Michael Chiarello : Food Network

Categories dessert

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

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.

RICOTTA AND CHOCOLATE-HAZELNUT CALZONES

Ricotta and Chocolate-Hazelnut Calzones image

These tasty calzones are a sumptuous treat, filled with sweetness and baked to perfection.

Provided by Giada De Laurentiis

Categories berries,cheese,chocolate,dessert,eggs and dairy,pastry

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

¾ cup whole milk ricotta cheese
¼ cup mascarpone cheese
1 large egg yolk
2 Tbsp powdered sugar, plus more for dusting
8 oz frozen strawberries, thawed
2 Tbsp sugar
⅔ cup chocolate-hazelnut spread (recommended: Nutella), at room temperature
3 Tbsp whipping cream, at room temperature
6 (2-oz) pieces homemade or purchased pizza dough, cold
1 large egg, beaten to blend

Steps:

Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.
Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside.
Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.
Position the oven rack in the center of the oven and preheat to 450ºF.
Line a heavy large baking sheet with parchment paper. 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. 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. Transfer the calzones to the prepared baking sheet, spacing evenly.
Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve.

SAUSAGE AND RICOTTA CALZONES

Sausage and Ricotta Calzones image

You won't want to call for takeout if you have a batch of these hearty Italian hand-held pastries in the freezer. Made with sausage, ricotta, Parmesan and lots of your favorite vegetables, they're a perfect anytime solution for a hungry crowd.

Provided by Bree Hester

Categories Appetizer

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

3 lb homemade pizza dough or store-bought dough for 3 pizzas
2 tablespoons olive oil
1 small onion, finely chopped
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
2 cups fresh spinach leaves
1 cup chopped cooked sausage
1 container (15 oz) ricotta cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon pepper

Steps:

Heat oven to 450°F. Divide pizza dough into 8 pieces. Roll out each into 8-inch round disk.
To make filling, in 10-inch skillet, heat oil over medium to medium-high heat. Add onion and mushrooms; cook 5 to 7 minutes or until vegetables begin to soften. Add spinach; continue to cook about 2 minutes or until spinach wilts. Remove from heat; set aside.
In large bowl, mix cooked sausage, ricotta cheese, Parmesan cheese, salt, nutmeg, pepper and onion-spinach mixture.
To make each calzone, place filling in center of dough round. (Resist the temptation to overfill the dough.) Fold dough over; press edge and twist to seal. Place on ungreased cookie sheet.
Bake 15 to 20 minutes or until golden brown. Cut calzones in half to serve.

Nutrition Facts : ServingSize 1 Serving

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