Giorgio's Ricotta & Nutella Calzone

Ricotta & Nutella Calzone

Serves: 6 people

Prep: 1hr 15 mins

Cook: 15 mins

Total: 1 hr 30 mins

Ingredients

For the dough

3 ½ cups (450 g) all-purpose flour
1 tsp salt
1 tbsp sugar
1 packet (7 g) instant yeast
1 ¼ cups (300 ml) warm water
2 tbsp olive oil

For the filling

1 cup (250 g) Giorgio's Ricotta (drained well)
½ cup (150 g) Nutella (or other chocolate hazelnut spread)
2 tbsp icing sugar (optional, for sweetness)
1 tsp vanilla extract

For finishing

1 egg (beaten, for egg wash)
Icing sugar or cocoa powder for dusting

Instructions

Step 1

In a large bowl, combine flour, salt, sugar, and yeast. Add warm water and olive oil, mix until it forms a dough. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1 hour (or until doubled in size).

Step 2

In a bowl, mix Ricotta, icing sugar, and vanilla until smooth. Set aside the Nutella in a separate bowl (it’s easier to spread when slightly warmed).

Step 3

Preheat oven to 200°C (390°F). Line a baking tray with parchment paper. Divide dough into 6 portions, roll each into a circle about 15 cm (6 inches). On one half of each circle, spread 1–2 tbsp of ricotta mixture and 1 tbsp Nutella. Fold dough over to form a half-moon, pressing edges together. Seal well with a fork.

Step 4

Place calzones on the tray, brush tops with egg wash. Bake for 15–18 minutes, or until golden brown.

Step 5

Let cool slightly, dust with icing sugar or cocoa powder. Enjoy warm—the filling will be creamy and gooey!

Step 6

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Step 9

Notes

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