This is it people, my (and probably your) kryptonite. Deliciously chocolatey, gooey, decadent nutella is paired with smooth creamy ricotta and tucked up in pillowy dough. A warm dessert snack bursting with nutella goodness – that you can eat with your hands? Yes please! How much would kids love these?
These Nutella and Ricotta Calzones are the perfect mix of sweet and savoury – the calzones are topped with salt and help to temper the sickly sweetness of the nutella, as does the gorgeous cool ricotta. The dough recipe is the same one as I use for my homemade pizzas and calzones. Like possibly many other carb-aholics, I think that the crust is the most delicious part of the pizza, especially when its crunchy and golden on the outside and soft and chewy on the inside.
I was inspired to make these calzones after paying a visit to the wonderful Pizza Pilgrims in Soho (London). If you’re a pizza fanatic like me, you have to eat there – it’s wonderful. After two ginormous pizzas, we made room to share a nutella ricotta pizza ring for dessert. It was one of the most amazing things I’ve ever had, and I knew I had to share a homemade version with you.
- 500g plain flour
- 300ml tepid water
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 7g sachet instant dried yeast
- 250g nutella (you'll need a large jar but won't need quite all of it, but hey, leftover nutella!)
- 150g ricotta
- Assemble the flour, yeast, salt and sugar in a large bowl. Start adding tepid water and stirring with a wooden spoon until you have a wet dough mixture - you want it to be wet enough that the flour will all be completely incorporated. Next, you may need to add a little more flour to get to a knead-able texture. Turn the dough out onto a clean floured work surface, and knead for five minutes, or until the dough is soft, springy and pliable. Pop into a clean, oiled bowl, cover with clingfilm and leave to rise for 45 minutes.
- Meanwhile, preheat your oven to 220c/gas mark 7/425f and lightly flour two large baking/cookie sheets.
- After 45 minutes, punch down your dough, turn it out and briefly knead again. Then use a sharp knife to cut the dough into two, cut those halves into two, and repeat, until you have 8-10 small parcels of dough.
- Roll each one out with a rolling pin into a roughly circular shape (make sure the surface is plenty floured).
- Spoon generous heapings of nutella onto the calzone discs, and top with a couple of teaspoonfuls of ricotta. Maybe another drizzle of nutella for good measure. Fold the dough over, and crimp the edges, using either your fingers or a fork. Pop onto the baking tray and bake in a hot oven for 10-15 minutes, or until browned and bubbling.
- These could also be served drizzled with strawberry sauce, or they'd be great with a scoop of really good vanilla ice cream.
I can’t wait to make these again this summer with the addition of chopped up strawberries!