Dessert Calzone with Creamy White Chocolate Filling
- Mixing bowls
- Bench scraper
- Rolling Pin
- Kitchen scale
- Baking sheet (inverted) or baking stone
INGREDIENTS
- Semolina or cornmeal for dusting
Dough:
- 4 cups/500 grams durum wheat flour
- 1½ cups/350 milliliters water
- 1 teaspoon/3 grams active dry yeast
- 1 teaspoon/5 grams salt
- 1 teaspoon/4 grams oil
Filling:
- 1 cup/200 grams sour cream, well drained
- 1 tablespoon cream cheese
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1.4 ounces/40 grams white chocolate, roughly chopped
INSTRUCTIONS
- In a large bowl, combine the flour and yeast. Gradually add the water and mix until a rough dough forms. Knead 5 to 7 minutes until smooth and slightly sticky, wetting your hands as needed. Add the salt and oil and knead briefly to incorporate. Cover with plastic wrap and a towel, and let rise at room temperature for 1 hour, or refrigerate for at least 8 hours and up to 72 hours.
- Turn the dough out onto a lightly floured surface and divide into four pieces, about 7.4 ounces/210 grams each. Shape into balls, coat lightly with flour, and cover until ready to use. If chilled, bring to room temperature before shaping.
- Preheat the oven to 450°F/230°C and position a rack in the middle. If using an inverted baking sheet as a stone, place it in the oven to heat.
- Whisk together the sour cream, honey, cornstarch, sugar, and cream cheese until smooth. Roll one dough ball into an oval about 7×5 inches/18×13 centimeters on a surface dusted with semolina or cornmeal.
- Spoon 3 tablespoons of filling down the center, leaving a 1-inch/2.5-centimeter border. Scatter a quarter of the white chocolate over the filling. Fold the dough over and press the edges firmly to seal.
- Transfer seam-side down to parchment on an inverted baking sheet or hot stone. Repeat with remaining dough and filling.
- Bake until golden and puffed, about 10 minutes. Let rest briefly, then serve warm.
FAQ
Can I make this dessert calzone ahead of time?
The dough can be made up to 72 hours in advance and stored in the refrigerator, which actually improves its flavor and texture. You can also pre-assemble the calzones without baking and keep them covered in the fridge for several hours. When ready to serve, bake them directly from chilled to ensure the filling stays creamy and the dough turns golden and puffed.
Can I freeze the calzone before or after baking?
Both. To freeze unbaked dessert calzones, assemble them fully, place them on a tray lined with parchment, freeze until firm, then transfer to a freezer-safe bag or container. They can be baked straight from frozen, adding a few extra minutes to the baking time. For baked calzones, allow them to cool completely, then wrap tightly in plastic and foil before freezing. Reheat in the oven to restore crispness, keeping the filling creamy and delicious.
What are good substitutions for white chocolate?
Sweet milk chocolate, caramel chunks, or chocolate chips are excellent substitutes that maintain sweetness and texture. For a fruitier twist, you can use chopped dried fruits such as apricots, figs, or cranberries. Nut spreads like almond or cashew butter can also add a creamy richness.
How do I prevent the filling from leaking while baking?
Ensure the filling is evenly distributed and not overstuffed. Leave at least a 1-inch/2.5-centimeter border around the edges, then fold and press the seams firmly. Lightly brush the edges with water to help the dough seal completely. Using parchment paper or an inverted baking sheet helps maintain shape and prevents sticking. Avoid very runny fillings, and make sure any added chocolate or fruit is chopped into small pieces. Proper sealing and controlled filling moisture will keep the dessert calzone intact while baking.
Can I make this dessert calzone dairy-free?
Substitute the sour cream with plant-based yogurt such as oat or cashew yogurt for similar creaminess. Replace the cream cheese with a soft vegan cream cheese or blended cashews. For white chocolate, use a dairy-free white chocolate alternative, which many specialty brands offer. These substitutions will maintain the creamy texture and sweet flavor profile.
What is the best dough for a dessert calzone?
The best dough for a dessert calzone is a tender, slightly enriched dough that produces a soft yet slightly chewy crust. Using high-protein flour such as durum wheat or all-purpose flour works well, combined with water, a small amount of oil, and yeast. Allowing the dough to rise properly — either for 1 hour at room temperature or up to 72 hours in the refrigerator — develops flavor and structure. A lightly sticky dough that is rolled thin ensures the dessert calzone will puff beautifully while holding the creamy white chocolate filling.
How should I store leftover dessert calzones?
Leftovers should be stored in an airtight container at room temperature if consumed within a day, or in the refrigerator for up to 3 days to maintain freshness. To prevent the crust from becoming soggy, place parchment paper between layers if stacking. Reheat gently in a preheated oven at 350°F/175°C for 5 to 7 minutes until warm and the filling is soft. Avoid microwaving, as it may make the dough tough and the white chocolate overly runny.
How can I make mini dessert calzones?
Simply divide the dough into smaller portions, about 3 to 4 ounces/85–110 grams each, and proportionally reduce the filling amount. Follow the same folding and sealing technique to prevent leakage. Baking time will be slightly shorter, usually 6 to 8 minutes, and the oven temperature can remain the same.
