Ricotta and Chocolate-Hazelnut Calzones... Meh?

In our third installment of Nutella adventure month, I decided to make something cool. Something unexpected. And you know what? I was pretty unimpressed. I tried making these Ricotta and Chocolate-Hazelnut calzones that I saw on the Food Network's website. They had some iffy reviews but I decided, "What the heck? Couldn't hurt to try."

What you need
3/4 cup whole milk ricotta cheese
1/4 cup marscapone cheese
1 large egg yolk
2 tablespoons powdered sugar, plus more for dusting
8 oz frozen strawberries, thawed
2 tablespoons sugar
2/3 cup Nutella
3 tablespoons whipping cream, room temperature
6 (2 oz) pieces pizza dough, cold
1 large egg, beaten to blend

Blend the ricotta, marscapone, egg yolk, and powdered sugar in a food processor (or blender) until smooth and creamy.

Transfer the ricotta mixture to a small bowl. 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 the cream in a medium bowl to blend. Position the oven rack in the center of the oven and preheat to 450 degrees. Line baking sheet with parchment paper Roll each piece of dough into a 7 inch round. Spoon the ricotta atop the center of the lower half of each round. Spoon Nutella atop ricotta. Brush lower edges of dough with egg wash. Fold plain dough halves over filling and form half circles. Pinch edges together. Trim excess dough and transfer calzones to prepared baking sheet.

Brush tops of calzones with egg wash. Bake until the calzones puff out and become golden brown, about 10 minutes. Transfer to a rack to cool for 15 minutes. Transfer to plates, dust with powdered sugar. Drizzle strawberry sauce around the calzones and serve.

As you can see, I had no problem finishing the calzone. However, I just didn't find it to be all that special. The filling burst out of the calzones during baking and I really didn't find the flavor to be all that exciting. Overall, they were good, but it's not something I can see myself going out of my way to make again.

Good luck and happy baking!
Rosie

Source: Food Network