Calzone with ricotta and chocolate-hazelnut spread

Ingredients:

• 3/4 cup whole milk ricotta
• 1/4 tbsp. mascarpone cheese
• 1 large egg yolk
• 2 tbsp powdered sugar + extra for sprinkling
• 220 g frozen strawberries, defrosted
• 2 tablespoons of sugar
• 2/3 cup chocolate-hazelnut spread (recommended: Nutella), room temperature
• 3 tablespoons whipping cream, room temperature
• 6 pieces of store-bought or homemade pizza dough, chilled, 60g each
• 1 large egg, beaten

Preparation:

1. In a food processor, combine the ricotta, mascarpone, egg yolk, and powdered sugar until smooth. Transfer the ricotta mixture to a small bowl, cover, and refrigerate for 30 minutes.
2. Meanwhile, in a clean food processor, puree the strawberries with 1 tablespoon of sugar until smooth. Transfer the strawberry sauce to a small bowl and set aside.
3. In a medium bowl, combine the chocolate hazelnut spread and cream.
4. Position the oven rack on the middle shelf and preheat the oven to 230°C.
5. Line a large, heavy baking sheet with parchment paper. Roll each piece of pizza dough into a 7.5-inch (17.5-cm) circle. Spread the ricotta mixture over the center of the bottom half of each dough circle. Spread the chocolate mixture over the cheese mixture. Brush the bottom edges of the dough with beaten egg. Fold the empty half of the dough over the filling. Press the edges of the dough firmly together to seal the filling. Trim the edges with a round pastry cutter. Transfer the calzones to the prepared baking sheet, spreading them evenly.
6. Brush the tops of the calzones with beaten egg. Bake until golden brown, about 10 minutes. Transfer the baking sheet to a wire rack and cool the calzones for 15 minutes. Divide among plates and dust with powdered sugar. Drizzle each serving with strawberry sauce and serve.