I’m a big fan of calzones and if you make them yourself you can enjoy the deliciousness of them because you can help lower the fat content in the calzone! By making your own pizza dough, using no fat or low fat mozzarella cheese, turkey sausage, mushrooms, low fat marinara sauce, onions, green peppers, hot peppers,etc. you are well on your way to having a mouth watering, tasty calzone. Wahooooo!!
So, if that is possible just think of how awesome it will be to make a rich chocolate, ricotta calzone for dessert one night for your friends/family! I gave you a great recipe for homemade pizza dough (the one with the honey as part of the ingredients), the recipe is listed under the bread tab. Use this for the calzone recipe that I”m going to share with you. Have your family help prepare the calzones, they will have fun and it’s another way to teach them the importance of learning to meals and desserts that are lower in fat content. This doesn’t mean you can sit down and eat the plate full of calzones because the fat content is lower, it means you can still have a piece of dessert while you are living a lower fat lifestyle. Enjoy! For comments/questions contact me firstname.lastname@example.org
Chocolate Ricotta Calzones
1/2 cup low fat ricotta cheese
1/4 cup low fat mascarpone cheese
3 Tlb. egg beaters
2 Tlb. powdered sugar
2/3 cup Chocolate Better n’ Peanut Butter (local grocery store or you can purchase it in my aStore on this site)
6 (2 0z) pieces of homemade pizza dough (needs to be cold to work with)
2 Tlb. of no fat half & half at room temp.
2 Tlb. egg beater
Blend the ricotta, mascarpone, 3 Tlb. egg beaters and powdered sugar in a bowl and be sure the mixture is smooth and creamy. Cover bowl and place in frig for at least 30 minutes.
In a small bowl stir the chocolate spread with the no fat half & half to blend.
Position your baking rack in your oven to the center.
Line a baking sheet with parchment paper. Roll out each pizza dough into a 7″ circle. Spoon the ricotta mixture on the center of the lower half of each round. Spoon the chocolate mixture on top of the ricotta mixture. Brush the lower edges of the dough with your remaining 2 Tlb. of egg beater. Fold the plain dough half over the filling to from half circle. Pinch the edges of the dough firmly together to form a good seal (this is important or your filling will leak out all over the place).
Place the calzones onto the baking sheet lined with parchment and do not let them touch. Brush the tops of the calzones with any remaining egg beater you have left. Bake in 450 degree oven for about 10 min. (this will depend on your oven). The calzones should be puffy and golden brown. Cool about 15 minutes before eating – filling will be warm. You can dust with powdered sugar or leave plain……..delish!