A unique, Italian-inspired dessert, prepared by Chef Chris D’Amico of the restaurant Gemma at The Bowery Hotel, consists of a flaky calzone dusted with sweet powdered sugar and stuffed with rich Nutella and creamy ricotta. Perfect for sharing with a party of two or more. Highly recommended with milk.
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 1/2 cups of the flour. Turn 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 it doubles in size; 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 F. Stretch out the dough.
In a mixing bowl, whisk together Nutella and ricotta cheese.
Place the filling on 1/3 of the dough; leaving the other 2/3 to form the cover. Press the dough tightly closed and cut off any excess. Place in oven as soon as ready.
Bake calzone in preheated oven, until the crust is golden brown, about 15 to 20 minutes. Finish with some powdered sugar or cocoa powder, as desired.