Cannoli Cream/Chevre Calzone With Honey and Orange

Last weekend we made an apple strudel, with frozen puff pastry and frozen apples. It was ok, but I am swearing off frozen puff pastry because it tastes of vegetable oil instead of butter. Entirely unsatisfactory. Anyway, that less-than-successful endeavor set me up to be really curious about Mark Bittman’s intriguing dessert calzone, detailed below. And the picture. OMG, so seductive. So it’s back to dairy ingredients and real dough for this gal. Laced with honey and orange, such a dreamy confection! Thanks, Mark:)

Time: About 30 minutes

Ingredients 

Extra virgin olive oil, as needed

1 1/4 cups fresh ricotta or mix of ricotta and chèvre

1 1/2 tablespoons honey, more as needed Finely grated zest of 1 orange

1/2 teaspoon ground cinnamon

1 8-ounce ball pizza dough, divided into 2 pieces

All-purpose flour, as needed

1/2 teaspoon flaky sea salt

Confectioners’ sugar.

 Instructions

1. Heat the oven to 500 degrees. Lightly oil a baking sheet.

2. In a small bowl, stir together the ricotta, honey, orange zest and cinnamon.

3. Lightly flour a work surface, and stretch or roll each piece of dough into a 6-inch round. Spread half the ricotta mixture on one side of each round, leaving a half-inch border. Brush the edges of one dough round with water, and fold dough in half, over filling; pinch the edges of the dough together to seal. Repeat with second dough round.

4. Transfer calzones to baking sheet. Brush the tops with olive oil, and sprinkle with salt. Bake until crusts are golden brown and firm, 15 to 20 minutes. Let cool 5 minutes. Sprinkle with confectioners’ sugar and drizzle with additional honey before serving.

Yield: 4 servings.

Variation: Sprinkle 2 tablespoons semisweet chocolate chips over the ricotta in each calzone before sealing.

For those of you who really need to see something demo’d to get the hang of putting it together, here’s the NYT Food Editor Melissa Clark assembling a savory calzone:
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