Nutella Calzone

Staff Writer
Nutella Calzone
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. 

1
Servings
1788
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 1/2 Cups high-gluten flour
  • 1/4 Ounce fresh yeast
  • 1/2 Teaspoon sugar
  • 1 1/2 Cup warm water
  • 1 Teaspoon sea salt
  • 2 Teaspoons extra-virgin olive oil
  • 2 Teaspoons Nutella
  • 2 Teaspoons ricotta cheese

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.

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
19g
29%
Sugar
10g
N/A
Saturated Fat
6g
32%
Cholesterol
5mg
2%
Protein
50g
100%
Carbs
347g
100%
Vitamin A
13µg
1%
Vitamin B6
0.3mg
15.7%
Vitamin E
2mg
11%
Vitamin K
7µg
9%
Calcium
114mg
11%
Fiber
14g
58%
Folate (food)
283µg
N/A
Folate equivalent (total)
283µg
71%
Iron
6mg
33%
Magnesium
113mg
28%
Monounsaturated
8g
N/A
Niacin (B3)
8mg
42%
Phosphorus
553mg
79%
Polyunsaturated
3g
N/A
Potassium
598mg
17%
Riboflavin (B2)
0.5mg
29.4%
Sodium
1922mg
80%
Sugars, added
9g
N/A
Thiamin (B1)
1mg
88%
Zinc
4mg
26%

Around the Web