-
1
Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy.
-
2
Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes.
-
3
Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth.
-
4
Transfer the strawberry sauce to a small bowl and set aside.
-
5
Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend.
-
6
Position the oven rack in the center of the oven and preheat to 450 degrees F.
-
7
Line a heavy large baking sheet with parchment paper.
-
8
Roll out each piece of pizza dough into a 7-inch-diameter round.
-
9
Spoon the ricotta mixture atop the center of the lower half of each pizza dough.
-
10
Spoon the chocolate-hazelnut mixture atop the cheese mixture.
-
11
Brush the lower edges of the dough with egg wash.
-
12
Fold the plain dough halves over the filling, forming half circles.
-
13
Pinch the edges of dough firmly together to seal.
-
14
Using a pastry wheel, trim the edges.
-
15
Transfer the calzones to the prepared baking sheet, spacing evenly.
-
16
Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes.
-
17
Transfer the baking sheet to a rack and cool for 15 minutes.
-
18
Transfer the calzones to plates and dust with the powdered sugar.
-
19
Drizzle the strawberry sauce around the calzones and serve.
