CHOCOLATE CALZONE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
20 HOMEMADE CALZONES
Skip ordering pizza and make these tasty homemade calzone recipes! From buffalo chicken to lasagna to ricotta and spinach, calzones are where it's at.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a calzone in 30 minutes or less!
Nutrition Facts :
RICOTTA AND CHOCOLATE-HAZELNUT CALZONES
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.
- Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside.
- Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.
- Position the oven rack in the center of the oven and preheat to 450 degrees F.
- Line a heavy large baking sheet with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture. Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges. Transfer the calzones to the prepared baking sheet, spacing evenly.
- Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve.
CHOCOLATE WALNUT COOKIES
This recipe is a classic and has always been well-received at the cookie swap. I measure out my dry ingredients on a piece of parchment paper and this makes it easier to add into the mixer. I also make large batches of the dough and keep it in the fridge during the holidays so I always have freshly baked cookies on hand when company drops in.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 48
Number Of Ingredients 12
Steps:
- In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.
CLASSIC CALZONE
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try this classic version, or these delicious variations: Mushroom-Artichoke, Broccoli-Ham, Spinach-Cheese, Chicken-Pear, Chocolate-Walnut.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread marinara on bottom half of dough, leaving a 1-inch border. Top marinara with salami and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
- Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.
Nutrition Facts : Calories 429 g, Fat 14 g, Fiber 3 g, Protein 29 g, SaturatedFat 3 g
CHOCOLATE WALNUT BARS
I recently adopted this recipe from the Recipezaar account and just made them last night. They are amazing! Here's what the original poster said about these bars: "These aren't difficult to make, but they look fancy because they have three distinct layers. A shortbread crust is topped by a chocolate layer, which is then topped with a thin walnut layer. The bars freeze well, and they'll keep for several days at room temperature if stored airtight. I've even mailed these successfully, wrapping them in pairs with the bottoms together and packaging them in a sturdy, well-padded carton before placing them in a similarly sturdy, well-padded box. The most important thing to remember about these bars is that the chocolate layer needs some time to set up, even after the bars have cooled to room temperature. I usually make the bars the night before I'm going to cut and serve them, but chilling the bars after they've cooled for about 20 minutes should have the same effect."
Provided by spatchcock
Categories Bar Cookie
Time 1h5m
Yield 32 bars
Number Of Ingredients 10
Steps:
- Line a 13 by 9 inch pan (at least 1-1/2 inches deep) with heavy-duty aluminum foil, shiny side up. Set aside.
- Adjust rack to center of oven; preheat oven to 350 degrees F.
- For Crust: In small bowl, combine softened butter, sugar, and vanilla. By hand, cream until well-mixed and fluffy.
- Add sifted flour and stir to combine.
- Place crust mixture by small spoonfuls all over bottom of lined pan. Keeping your hands lightly floured, press crust mixture into an even layer with fingertips and/or knuckles (this mixture is a bit sticky, so re-flour your hands lightly as necessary).
- Place in preheated oven and bake for 10 minutes.
- While crust bakes, make sure chocolate chips are at hand.
- Start Walnut Layer by combining eggs, sugar, and vanilla in medium bowl. By hand, beat until well-mixed. Set aside.
- When Crust has baked for 10 minutes, remove from oven to cooling rack.
- Immediately sprinkle with chocolate chips as evenly as possible. Return to oven for 3 minutes to melt chocolate; remove to cooling rack.
- With back of spoon or offset spatula, spread chocolate evenly over crust. Allow to stand for about 3 minutes.
- During this standing period, add slightly cooled melted butter to egg mixture and beat in.
- Stir in walnuts until evenly distributed.
- After standing period, place walnut mixture by spoonfuls all over melted chocolate, distributing walnuts as evenly as possible.
- Return to oven. Bake 20 to 25 minutes.
- When done, top of walnut layer will be a light golden brown; edges will be darker. Remove to cooling rack.
- Cool completely before storing airtight.
- Before cutting, see Notes at beginning of recipe. To cut, use a large, sharp, straight- edged knife. Trim about 1/4 inch from each edge before cutting into bars.
- Store bars airtight at room temperature for up to several days, or freezer for longer storage.
Nutrition Facts : Calories 205.8, Fat 14, SaturatedFat 6.6, Cholesterol 37.6, Sodium 8.9, Carbohydrate 19.9, Fiber 1.1, Sugar 14.4, Protein 2.5
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