Chocolate Dessert Calzones Recipe
Combine water and sugar in a large bowl and stir until dissolved. Sprinkle in yeast. Let stand for 10 minutes. Stir well to dissolve.
Add oil and salt, then 3 1/2 cups of the flour. Beat with an electric mixer until smooth and elastic, adding more flour if necessary to make a soft dough which leaves the sides of the bowl. Turn out onto a floured surface and form into a ball.
Knead dough, adding more flour as necessary, until smooth and no longer sticky, 8 to 10 minutes.
Place in a lightly-oiled bowl. Turn dough to coat top with oil. Cover with plastic wrap and a tea towel.
Let rise in a warm place (24-29°C) until doubled in size, 45 to 60 minutes.
Punch dough to release air. Turn onto a lightly floured surface, cover with a tea towel and let rest for 5 minutes.
Divide dough evenly into 12 pieces. On a lightly floured surface, roll out each piece into a 5-inch round.
In centre of each round, place 2 tbsp of the chocolate, 1 tbsp of the ricotta and 1 tsp of the hazelnuts. Fold dough over to create half-moon shape and pinch edges to seal.
Preheat barbecue to to medium-high.
Oil grill well. Barbecue calzones until well-marked and set on the bottoms, 2 to 3 minutes. Carefully flip over. Reduce heat to medium-low and barbecue, lid closed, until dough is cooked through, 5 to 7 minutes. Transfer to a rack and let cool for 10 minutes before serving.
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Last updated: August 18th, 2021
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