Happy, Happy, Happy Nutella Day! YUMMY hazelnut-chocolate spread is so adaptable! Divine in crepes, on fingers, toast, and anything else your little heart would go pitter patter over. So Good~!
What did I bake you ask? Well the title is a mouth full and so is what I baked:
Vanilla Bean Ricotta/Mascarpone Nutella Calzones with a Strawberry Sauce Topping sweetened with Vanilla Sugar
Homemade pizza dough is not hard to make. You mix the dough up, if you have a mixer, let the mixer knead your dough using a dough hook for 10 minutes, put the soft ball of dough into a lightly oiled large bowl, cover, and let rise for about 1 1/2 hours. Waalaaa: Pizza Dough!
The filling for these calzones is just as easy so do not let the length of the recipe surprise you. The recipe is just drawn out into a whole bunch of easy steps =).
Dough:
4 c. bread flour
2 1/4 t. instant yeast
1 1/2 t. table salt
2 T. extra-virgin olive oil
1 1/2 c. plus 1 T. warm water
Filling:
3/4 cup whole milk ricotta cheese
1/4 cup mascarpone cheese
1/2 t. vanilla bean paste (I bought mine at King Arthur Flour online)
1 large egg yolk
2 tablespoons powdered sugar, plus more for dusting
8 ounces frozen strawberries, thawed
2 tablespoons vanilla sugar
2/3 cup Nutella
3 tablespoons whipping cream, at room temperature
6 (2-ounce) pieces homemade pizza dough (recipe above)
Directions:
For the DOUGH: In the bowl of a standing mixer, whisk the flour, yeast, and salt to combine. Attach the bowl, and with mixer running on medium-low speed with the dough hook, add the olive oil, the gradually add the water. Continue to mix until the mixture comes together and a soft, elastic dough is formed - about 10 minutes. Lightly spray a large bowl with cooking spray. Place the dough in the bowl and cover. Let rise in a warm spot until doubled - 1 1/2 to 2 hours.
For the Filling:
Blend the ricotta, mascarpone, egg yolk, vanilla bean paste 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.
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. (Once I use a vanilla bean, I dry the bean and toss it into a jar of granulated sugar to flavor.)
Whisk the Nutella spread and cream in a medium bowl to blend. Set aside.
To assemble and BAKE: Adjust an oven rack to the lowest position and set a pizza stone on the rack. Heat the oven to 450 degrees for AT LEAST 30 minutes. Divide the dough in half, and then divide each half into thirds, giving you 6 pieces of dough. Gently shape each piece into a ball and set on a piece of parchment paper that has been sprayed with nonstick spray. Cover with plastic wrap and let rest for at least 15 minutes, but no more than 30 minutes.
Roll each piece of dough into a 7-inch circle, set it on a piece of parchment, stacking to form 2 stacks of 3 dough rounds with parchment paper between each round.
Take your first 7-inch round and spoon 1/6th of the ricotta mixture on top of the lower half of each pizza dough. Spoon 1/6th of the Nutella mixture on top of the cheese mixture.
Fold the top half of the dough over, leaving a 1/2 inch border uncovered. Lightly press the dough to seal it. Beginning at one end, place your index finger diagonally across the edge and gently pull the bottom layer of the dough over the tip of your finger. Repeat until the calzone is sealed.
With a very sharp paring knife or razor blade, cut 5 slits, about 1 1/2 inches long diagonally across the top of each calzone. Make sure not to cut completely through the calzone, but to just cut through the top layer.
Brush the top of each calzone with olive oil and sprinkle with a little vanilla sugar.
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.
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