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Ricotta and Chocolate-Hazelnut Calzones

Ingredients: 2/3 nutella 163/2500 Pound(s) sugar 4793/5000 Cup(s) thawed frozen strawberries 163/2500 Pound(s) powdered sugar 2 (1 yolk, 1 beaten) egg(s) 1/4 mascarpone cheese 6 Ounce(s) whole milk ricotta cheese 3 room temp whipping cream 12 pizza dough Directions: 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 Nutella 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. Divide the pizza dough into 6 2-oz pieces. 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.
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The water must be kept Chocolate peanut butter cups Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t Chocolate-covered almonds Mix almonds, sugar, water in a heavy saucepan over medium high heat for about 5 minutes until mixture has a sandy texture and coats the almonds. (While stirring, push mixture up the sides to make sugar crystalize.) Spread almonds on a baking sheet Chocolate-dipped orange biscotti Heat oven to 350 degrees. Beat sugar, oil, 1 T orange peel, vanilla and eggs in large bowl. Stir in flour, baking powder, baking soda and salt. Knead dough on lightly floured surface until smooth. Shape half of dough at a time into rectangle, 10x3 White chocolate-raspberry roulade To prepare the cake, preheat the oven to 350ø. Spray a jellyroll pan with vegetable oil cooking spray. 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Top ea Acrobat chocolate polenta cake In a large saucepan over very low heat, melt chocolate. Add butter, stir until melted and remove from heat (the mixture should be body temperature, not too hot to touch with a finger). In a large bowl, combine egg yolks, brown and white sugar, and Chocolate chip pecan cookies QUAN MEAS ING ** *DIRECTIONS* Cream together the butter and sugars, add eggs and beat until well blended add vanilla, salt and baking soda. Gradually add the flour beating constantly all chocolate chips and pecans. Cover cookie sheet with wax paper