CANNOLI CREAM CALZONE WITH HONEY AND ORANGE
A calzone has many of the perks of pizza. Easy and crowd pleasing, it's a good vehicle for using up odds and ends in the fridge. Taking a cue from Lucali's Nutella-drizzled calzone, I attempted my own dessert version. I mixed honey, cinnamon and orange zest into ricotta before filling the pizza dough (the same one used for a savory calzone), then I dusted the top with powdered sugar after baking. A sprinkle of sea salt lent a savory contrast to this most sweet endeavor.
Provided by Melissa Clark
Categories quick, pizza and calzones, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 500 degrees. Lightly oil a baking sheet.
- In a small bowl, stir together the ricotta, honey, orange zest and cinnamon.
- Lightly flour a work surface, and stretch or roll each piece of dough into a 6-inch round. Spread half the ricotta mixture on one side of each round, leaving a half-inch border. Brush the edges of one dough round with water, and fold dough in half, over filling; pinch the edges of the dough together to seal. Repeat with second dough round.
- Transfer calzones to baking sheet. Brush the tops with olive oil, and sprinkle with salt. Bake until crusts are golden brown and firm, 15 to 20 minutes. Let cool 5 minutes. Sprinkle with confectioners' sugar and drizzle with additional honey before serving.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 421 milligrams, Sugar 12 grams
CANNOLI DESSERT CALZONE
An Emeril Lagasse recipe. Can be fried or baked. Recipe makes one calzone but the dough recipe makes 2x more than you need. (nutritionals won't be right when servings are divided out)
Provided by Demandy
Categories Dessert
Time 45m
Yield 1 calzone, 5 serving(s)
Number Of Ingredients 12
Steps:
- Dough Directions: In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
- Yield: dough for 2 (12-inch) pizzas. Use half of the recipe for this calzone.
- Preheat a deep fryer to 350°F.
- Roll dough into a 12-inch circle, about 1/2-inch thick. In a bowl, combine mascarpone, ricotta, confectioners' sugar, chocolate chips, and toasted walnuts. Place cheese filling over half of the dough. Fold the other half of the dough over the filling. Seal the edges well by pinching the dough together.
- Carefully drop into deep fryer and fry until golden, about 3 to 4 minutes. Remove to a paper towel lined plate. Let cool slightly before serving.
- Alternately, preheat oven to 500°F If you have one, place a pizza stone on the bottom rack of the oven.
- Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Top with filling and seal, as directed above.
- Bake for about 8 to 10 minutes, or until dough is golden brown. Let cool slightly before serving.
Nutrition Facts : Calories 544.6, Fat 20.6, SaturatedFat 8, Cholesterol 22.3, Sodium 955.8, Carbohydrate 78.4, Fiber 3.3, Sugar 18.4, Protein 12.3
CANNOLI
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
- Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
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- Preheat oven to 350°F. Line a baking sheet with parchment paper. Unroll refrigerated pizza crust. Cut into six 4 to 5-inch rounds.
- In a stand mixer, beat together cream cheese, ricotta, vanilla, cinnamon, and powdered sugar until smooth. Spoon into the center of one side of each pizza crust round.
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