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Chocolate Calzone




Source of Recipe


Ring Bros - Chef Don


List of Ingredients




1/2 Lb. Pizza Dough
2 (15-ounce) containers Whole Milk Ricotta
2 cups Superfine Sugar
1 Tbsp. Vanilla
3/4 cup Bittersweet Chocolate, melted
1/2 cup Bittersweet Chocolate, chopped
Pinch Salt
2 Egg Whites, beaten until frothy



Recipe



Preheat pizza stone in 450 degree F oven for at least 30 minutes. If not using a pizza stone, use a flat sided or upside-down cookie sheet. Place the ricotta in a bowl. Add 1 handful sugar and the vanilla and whisk well. While whisking, add in the melted chocolate, little by little.

On a lightly floured pizza peel or board, roll pizza dough out into 2 (12-inch) rounds about 1/4-inch thick. Spoon 1 cup of chocolate filling into center of each round. Plac the remaining chopped chocolate on top. Brush the edges of the dough with beaten egg white and fold each round in 1/2. Fold edges over as you would a piecrust and press to seal completely. Brush off excess flour from dough, brush with more of the egg white and sprinkle with sugar.

Slide chocolate calzone onto preheated pizza stone and bake for 30 minutes or until golden brown.

---Pizza Dough---

1 package Active Dry Yeast
1 tsp. Honey
1 cup Warm Water, 105 to 115 degrees
3 cups Bread Flour
1 tsp. Kosher Salt
1 Tbsp. Olive Oil, plus additional for brushing


In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.