Chocolate hazelnut and ricotta calzones

Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand for 10 minutes. Stir well to dissolve. Stir in oil, salt and 3 ½ cups (875 mL) flour. Beat with electric mixer until smooth and elastic. If necessary, add more flour to make a soft dough which leaves the sides of the bowl. Turn out onto floured board. Round up into a ball. Knead dough adding more flour as necessary until smooth and no longer sticky (8 to 10 minutes). Place in lightly greased bowl. Turn dough to grease top. Cover with plastic wrap and tea towel. Rise in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes). Punch down. Turn onto lightly floured board, cover with tea towel and let rest for 5 minutes. Divide dough into 12 pieces. On lightly floured surface, roll each piece into 5-inch (13 cm) round. In centre of each round, place 2 tbsp (30 mL) chocolate chunks, 1 tbsp (15 mL) ricotta cheese and 1 tsp (5 mL) chopped toasted hazelnuts. Fold dough over to create half-moon shape and pinch edges to seal. Preheat grill to medium-high; grease grates well. Cook calzones for 2 to 3 minutes or until well-marked and set on bottom. Carefully flip over. Reduce heat to medium-low; grill, covered, for 5 to 7 minutes or until dough is cooked through. Transfer to rack and let cool for 10 minutes before serving.