Nutella Calzone with Mascarpone
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INGREDIENTS
- 3 ⅓ cups/500 grams pizza flour or all-purpose flour
- 1 tablespoon/9 grams instant dry yeast
- ¼ cup/45 grams olive oil
- 1 ⅓ cups/300 grams water
- 1 teaspoon/4 grams salt
Filling:
- 1 ⅓ cups/350 grams Nutella
- ¾ cup/200 grams mascarpone cheese
INSTRUCTIONS
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, water, and olive oil. Mix on low speed for about 3 minutes, until the dough just comes together. Add the salt and continue kneading on medium speed for 7 minutes more, until the dough is smooth and elastic.
- Lightly oil the dough, cover the bowl, and let rise at room temperature until doubled in volume, about 1 hour.
- Divide the dough into 3 equal portions. Lightly flour each dough ball and let them rest on the counter for 20 minutes.
- Roll each portion into an oval using a rolling pin. Spoon the Nutella and mascarpone into the center, leaving a clean border around the edges. Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal, then roll the seam slightly to secure it.
- Preheat the oven to 480°F (250°C), preferably convection. Arrange the calzones on a parchment-lined baking sheet. Bake for about 13 minutes, until golden brown.
- Dust with powdered sugar and serve warm. A scoop of vanilla ice cream on the side turns this into a full dessert moment.
MY NOTES
FAQ
How to reheat a Nutella calzone without drying it out
To reheat a Nutella calzone without drying it out, use a low oven temperature and avoid the microwave if possible. Preheat your oven to 300°F (150°C), place the calzone on a baking sheet, and loosely cover it with aluminum foil to prevent the crust from becoming too crisp or hard. Heat for 8 to 10 minutes, or until the filling is warm and the dough is soft but not dried out. If using a toaster oven, use the same temperature and time. Avoid microwaving, as it tends to overcook the dough and make the filling unevenly hot.
Can I freeze a Nutella calzone before or after baking?
A Nutella calzone can be frozen either before or after baking, depending on your preference and timing. To freeze before baking, assemble the calzone fully, then place it on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to one month. When ready to bake, place it directly in a preheated oven without thawing, and extend the bake time by 5 to 10 minutes. To freeze after baking, let the calzone cool completely, wrap it tightly, and store it the same way. Reheat in a 300°F (150°C) oven until warmed through.
How long does a Nutella calzone stay fresh?
A Nutella calzone is best eaten fresh but can stay at room temperature for up to 6 hours if kept in a cool, dry place. Beyond that, it should be refrigerated to prevent spoilage, especially because of the mascarpone cheese in the filling. If you plan to store it longer, wrap it tightly in foil or plastic wrap and refrigerate for up to 2 days. Reheat in the oven before serving to restore texture. Do not leave a Nutella calzone out overnight, as the dairy content in the filling could spoil and affect food safety.
Should I chill the Nutella before filling the calzone?
Chilling Nutella before filling a Nutella calzone is not necessary and may actually make it harder to spread. Nutella spreads best at room temperature, which makes it easier to distribute evenly and prevents tearing the dough. If your Nutella is too runny due to warm weather or a warm kitchen, you can refrigerate it briefly—no more than 10 to 15 minutes—just to firm it slightly. However, in most cases, it’s best used straight from the jar. Cold Nutella can also take longer to heat inside the calzone, possibly affecting the final texture of the filling after baking.
Can a Nutella calzone be cooked in an air fryer?
Yes, a Nutella calzone can be cooked in an air fryer, though the size of the calzone must be adjusted to fit your air fryer basket. Preheat the air fryer to 375°F (190°C), place the calzone in the basket on a piece of parchment paper, and cook for about 8 to 10 minutes, checking halfway through. The dough should be golden and fully set, and the filling hot and melted. Avoid overfilling, as air fryers provide less containment than ovens, increasing the chance of leakage. This method works well for a smaller-sized Nutella calzone and yields crisp results.
How to prevent the filling from leaking out during baking
To prevent filling from leaking out of a Nutella calzone during baking, start by not overfilling it. Leave a clean 1-inch (2.5 cm) border around the edges when adding the Nutella and mascarpone. Fold the dough carefully and press the edges firmly together to seal. For extra security, roll the edge over itself and pinch again. You can also brush a little water or egg wash on the edges before sealing to improve adhesion. Finally, avoid poking or scoring the calzone, as this can create weak spots. Proper sealing ensures the filling stays inside and bakes evenly.
