It was the logical next step: After learning to make homemade calzones, I had to try making sweet calzones! I found recipes online for ricotta and Nutella calzones, but all I had was cream cheese and I was too lazy to go to the grocery store, so I decided to melt some semisweet chocolate chips, mix that with sugar and cream cheese and use that as the filling.
We loved the result! These whole-wheat chocolate calzones are delicious and very filling, and thanks to the unsweetened dough they are not too sweet, so I actually like them for breakfast (admittedly not the healthiest breakfast, but at least it keeps me full until lunch). I make them the day before, freeze, and reheat in the microwave in the morning.
Makes 8 large calzones
Total time: 3 hours
Prep: 20 minutes
Inactive: 2 hours 15 minutes
Bake: 15 minutes
Cool: 5 minutes
Dough (or use 1 1/2 pounds store-bought pizza dough):
1 1/4 cups warm water
2 tablespoons olive oil
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
2 tablespoons vital wheat gluten (helps make the dough soft and elastic)
1 tablespoon sugar
1 teaspoon salt
1 envelope rapid rise yeast
1 cup (6oz) semisweet chocolate chips
8oz low fat cream cheese, room temperature
1 teaspoon pure vanilla extract
1/4 cup sugar
1 egg yolk mixed with 1 tablespoon water
1 tablespoon powdered sugar
1. In the pan of an electric bread machine, combine the warm water, olive oil, both flours, sugar, salt, and yeast. Set the machine for the dough cycle. After about 10 minutes, check on the dough. It should have formed by now into a smooth, elastic ball that moves freely in the bread machine pan. If it’s too dry, or to sticky, add flour or water, one tablespoon at a time.
2. When dough cycle is done, remove the dough to a floured surface. Lightly knead it (fold it on itself) a few times. Using a sharp knife, divide dough into 8 equal parts, each weighing about 3oz. Roll into balls, place on a parchment-lined baking sheet, cover with a towel and allow to rise 45 minutes.
3. 15 minutes before dough should be ready, heat oven to 450 degrees F. Line a large baking sheet with parchment paper.
4. Prepare the filling. Place chocolate chips in a microwave-safe bowl and melt in the microwave, 30 seconds at a time, being careful not to scorch the chocolate. Using a fork, mix in the cream cheese, vanilla and sugar. This will take some effort but is doable. Filling will be very thick, kind of like Nutella.
5. On a floured surface, press each dough ball into a flat disk, then use a rolling pin to roll it into a thin 8-inch circle. This is hard work – the dough tends to shrink back – but keep rolling and eventually you’ll get a large, thin circle. Place 1/4 cup filling in the bottom half of each circle, leaving a border around the filling. For the last circle, use a spatula to scrape every last bit of filling off the bowl. Lightly brush the edges of the circle with the egg yolk mixture. Fold the top of the dough over the filling and press to seal. Crimp edges, with your fingers or using a fork. Transfer calzones to prepared baking sheet.
6. Brush tops of calzones with the remaining egg yolk mixture. Bake 15 minutes, until the calzones are deep golden brown. Cool 5 minutes on a wire rack before dusting with powdered sugar and serving.
Nutrition per calzone
Total Fat 15.6 g
Saturated Fat 7.6 g
Cholesterol 41.4 mg
Sodium 378.0 mg
Total Carbohydrate 57.4 g
Dietary Fiber 4.7 g
Sugars 20.4 g
Protein 10.4 g
Weight watchers Points Plus: 11 points