Nutella Calzone

Nutella Calzone
Staff Writer

The Bowery Hotel

With Nutella being one of Italy's most proud creations, what better way to celebrate it then with a traditional Italian calzone? Creamy ricotta is mixed into the filling to make a sweet filling to the well-liked calzone. 

Directions

In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 ½ cups of the flour and knead together.

Turn the dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

Preheat oven to 500 degrees. Stretch out the dough. Place the filling 1/3 leaving the other 2/3 of pizza dough to form the cover.

Press the dough tightly closed and cut off any excess dough. Place in the oven as soon as ready.

Bake calzone in  the preheated oven, until the is golden brown, about 15-20 minutes.

Finish with some powdered sugar or cocoa powder, whichever you prefer.

Nutrition

Calories per serving:

3430 kcal

Daily value:

172%

Servings:

1
  • Carbohydrate, by difference 515 g
  • Protein 73 g
  • Total lipid (fat) 121 g
  • Vitamin A, IU 1332 IU
  • Vitamin A, RAE 390 µg
  • Vitamin B-6 1 mg
  • Vitamin D 2 IU
  • Vitamin K (phylloquinone) 1 µg
  • Arginine 1 g
  • Ash 14 g
  • Aspartic acid 1 g
  • Calcium, Ca 626 mg
  • Carotene, beta 8 µg
  • Cholesterol 7 mg
  • Choline, total 21 mg
  • Copper, Cu 2 mg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 15 g
  • Folate, DFE 213 µg
  • Folate, food 16 µg
  • Folate, total 136 µg
  • Folic acid 117 µg
  • Glutamic acid 2 g
  • Glycine 1 g
  • Iron, Fe 36 mg
  • Leucine 1 g
  • Lysine 1 g
  • Magnesium, Mg 244 mg
  • Manganese, Mn 6 mg
  • Niacin 11 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 2377 mg
  • Potassium, K 954 mg
  • Retinol 396 µg
  • Riboflavin 1 mg
  • Selenium, Se 172 µg
  • Serine 1 g
  • Sodium, Na 3441 mg
  • Starch 323 g
  • Sucrose 154 g
  • Sugars, total 156 g
  • Thiamin 1 mg
  • Valine 1 g
  • Water 312 g
  • Zinc, Zn 8 mg
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