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1. Preheat oven to 425u00b0F.
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2. In a medium bowl, mix together the ricotta, honey, egg, vanilla extract, and cocoa nibs. Set to the side.
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3. Grease 8 cups of a muffin tin with cooking spray or brush with olive oil.
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4. Cut the dough into 8 equal pieces and roll each piece into a 6-inch circle. A square will also be fine, just be sure that the dough is big enough to come just over the top of the muffin cup.
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5. Line each of the greased muffin cups with a piece of the rolled out dough.
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6. I find this part easiest to do one at a time. Spoon about 2 1/2 tablespoons of the ricotta filling into the center of a dough-lined cup (you may need to hold the dough to keep it from slipping but it's very forgiving). Pull all the sides up and pinch the dough together right at the top of the filling. It will look like a Beggar's Purse. Repeat with the remaining dough and filling.
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7. Brush the tops with the extra virgin olive oil.
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8. Bake for 20 to 25 minutes, until the tops are deep golden brown, and when lifted from the pan the dough on the bottom is cooked. You may need to lay a sheet of aluminum foil over the rolls if tops begin to get too dark before the bottoms are done.
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Note: You may use a can of refrigerated pizza dough but there will be enough dough to line 10 muffin cups, so either reduce the amount of ricotta filling in each cup to 2 tablespoons, or fill the 2 extra rolls with 2 tablespoons of grated cheese.
