This tasty Giada Ricotta and Chocolate Hazelnut Calzones dish uses ricotta, mascarpone, Nutella, strawberries, and pizza dough. This easy dessert recipe takes 45 minutes to make and serves 6 people.

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Recipe Ingredients

• ¾ cup of whole-milk ricotta cheese
• ¼ cup of mascarpone cheese
• 1 large egg yolk, plus 1 large egg, lightly beaten for egg wash
• 2 tbsp of confectioners’ sugar, plus extra for dusting
• 8 oz of frozen strawberries, thawed
• 2 tbsp of granulated sugar
• ⅔ cup of chocolate-hazelnut spread (Nutella recommended), at room temperature
• 3 tbsp of heavy cream, at room temperature
• 6 (2-ounce) pieces of pizza dough, homemade or store-bought, cold

How To Make Giada Ricotta and Chocolate Hazelnut Calzones

1. Blend the Ricotta Mixture: In a food processor, blend the ricotta, mascarpone, egg yolk, and confectioners’ sugar until the mixture is smooth and creamy. Transfer the mixture to a bowl, cover, and refrigerate for 30 minutes.
2. Prepare the Strawberry Sauce: In a clean food processor, blend the thawed strawberries and 1 tbsp of granulated sugar until smooth. Transfer the strawberry sauce to a bowl and set it aside for later use.
3. Mix the Chocolate-Hazelnut Filling: In a medium bowl, whisk the chocolate-hazelnut spread and heavy cream together until well blended and smooth. Set this mixture aside for filling the calzones.
4. Preheat the Oven and Prepare the Baking Sheet: Position the oven rack in the center and preheat your oven to 450°F. Line a large heavy baking sheet with parchment paper to prevent sticking.
5. Roll Out the Dough: Roll out each piece of cold pizza dough into a 7-inch round. Place the dough rounds on a clean surface to prepare for filling.
6. Fill the Dough: Spoon the ricotta mixture onto the center of the lower half of each dough round. Top with a spoonful of the chocolate-hazelnut mixture to create layers of filling.
7. Seal the Calzones: Brush the lower edges of the dough with the egg wash. Fold the top half over the filling to form a half-circle. Pinch the edges firmly to seal, then use a pastry wheel to trim them neatly. Place the calzones on the prepared baking sheet, ensuring even spacing.
8. Bake and Finish: Brush the tops of the calzones with the remaining egg wash. Bake in the preheated oven for about 10 minutes or until the calzones puff and turn golden brown. Let them cool on a rack for 15 minutes before transferring to plates. Dust with confectioners’ sugar and drizzle with the strawberry sauce before serving.

Recipe Tips

• Use Fresh Strawberries for Added Flavor: If you prefer a fresher taste, swap the thawed frozen strawberries for fresh ones. Make sure to wash, hull, and blend them with sugar until smooth.
• Make It Kid-Friendly: For a fun twist, use mini pizza dough rounds and create smaller calzones. This size is perfect for kids and makes for easy snacks or school lunches.
• Add a Nutty Crunch: For an extra layer of texture, sprinkle finely chopped hazelnuts over the chocolate-hazelnut spread before sealing the calzones. This gives a delightful crunch with each bite.
• Experiment with Flavored Dough: Use cinnamon or vanilla-flavored pizza dough for a unique taste. The subtle sweetness pairs well with the ricotta and chocolate filling, making each bite more interesting.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Spiced Apple Walnut Cake with Cream Cheese Icing
• Giada Pumpkin Ginger Chocolate Muffins
• Giada Key Lime Panna Cotta