Sweet Calzone Recipes

Okay, let’s talk about dessert calzones! Yep, fruit-filled deliciousness that everyone in your family is going to LOVE. Who said that savoury calzones were the only way to go?

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Yes, you may remember we shared how to make butter chicken calzones, traditional pizza topping filled calzone and mixed berry calzones in the past. At the time, took our inspiration from the calzone king, Ben Wyatt from Parks and Rec. This time around we are fully embracing and celebrating the seasonal summer fruit that we love and baking up two amazing sweet calzone recipe options.

You really cannot go wrong with the classic combination of Nutella and strawberries…right. And, sweet nectarines are given a slight tart kick when paired with mascarpone and honey. These are fruit calzones are sure to become family favourites in your house too.

Calzone Dough Recipe

1 cup all-purpose flour plus 1/2 cup all-purpose flour
1 package of Fleischmann’s pizza yeast
1 tbsp sugar
3 tbsp olive oil
1/4 tsp salt
2/3 cup hot water – not boiling

To make the calzone dough I love using Fleischmann’s pizza yeast. It is a quick rise yeast – so if you cannot get your hands on this yeast, you will need to give your dough more time to rest, before making the calzones.

In a large bowl, combine 1 cup of all-purpose flour, yeast, sugar and the water. Let the mixture sit for 5 minutes, then add the olive oil and salt.

Use a fork to mix all the ingredients together. You want to make sure the yeast is mixed through the dough, not clumping together.

You’ll have a wet dough, add the additional 1/2 cup of flour and pour the dough onto a floured work surface. Knead the dough until it is no longer sticky. It should be smooth…this will only take a minute or two to knead. Now you have a ball of pizza or calzone dough ready to go.

Dessert Calzone – Strawberry Nutella Calzone

calzone dough recipe (see above)
1 cup hulled and sliced strawberries
1/4 cup Nutella
1 egg
1 tsp water
1/4 cup granulated sugar for dusting
1/4 cup icing sugar

Preheat the oven to 425°C – we baked ours on a pizza stone. If you don’t have a pizza stone, you can use a parchment paper lined baking sheet.

The first step is to divide the ball of calzone dough into 6 equal parts…slice with a sharp knife. Now, use your hands to roll each section into a ball. Work with one ball of calzone dough at a time.

With your hands, flatten the ball of dough into a disk. Flatten the round disk…like a little pizza. The disk should be thin, but not so thin that you can see through it.

Using an off-set spatula or the back of a spoon, spread about 1 tbsp of Nutella on half of the calzone disk. Keep it 1cm (1/4 inch) from the edge of the disk.

Now, pile in the strawberries. Cover the Nutella layer with the berries. You want to be sure the berries are cut evenly, so they all bake at the same time.

With the strawberries in place, it’s time to fold the calzone. Fold the half that doesn’t have the toppings over top of the Nutella half. The edges should meet. Fold the bottom edge up and press it over the top edge. Use your fingers to fold and press all the way around the calzone.

When the edge is closed, mix the egg and water together in a small bowl. Use a pastry brush to spread a thin layer of the egg wash over the calzone. This will help your calzone have a golden colour when it is baked. Sprinkle the calzone with a dusting of white sugar.

Place the calzones on a piece of parchment paper and bake them for 12-14 minutes in 425°C oven. Again, we baked ours on a pizza stone, but you could also bake them on a baking sheet or bake them in a barbecue…that would be a great summer cookout idea!

You’ll know when the fruit calzones are done when they are golden. Remove from the oven, let cool on a cooling rack. Dust these with icing sugar before serving….they are awesome with vanilla ice cream too.

Dessert Calzone – Nectarine, Mascarpone and Honey

1 nectarine, sliced into small pieces
1/4 cup mascarpone
2 tbsp honey, plus more for drizzling
1 egg
1 tsp water
1/4 cup granulated sugar for dusting

As with the strawberry and Nutella calzone, preheat the oven to 425°C – we baked ours on a pizza stone.

Start by dividing the ball of calzone dough into 6 equal parts…slice with a sharp knife. Use your hands to roll each section into a small ball. Work with one ball of calzone dough at a time.

With your hands, flatten the ball of dough into a disk. Flatten the round disk to make a little pizza. The disk should be thin, but not so thin that you can see through it.

Mix the mascarpone and honey together in a small bowl. Using an off-set spatula or the back of a spoon, spread about 1 tbsp of the mascarpone mixture on half of the calzone disk. Keep it 1cm (1/4 inch) from the edge of the disk.

Now, spread the nectarines. Cover the mascarpone with the nectarines. Be sure the nectarines are cut evenly, so they all bake at the same time.

It’s time to fold the calzone. Fold the half that doesn’t have the toppings over top of the nectarine half. The edges should meet. Fold the bottom edge up and press it over the top edge. Use your fingers to fold and press all the way around the calzone.

Place the calzones on a piece of parchment paper and bake them for 12-14 minutes in 425°C oven until they are golden.

Remove from the oven, let cool on a cooling rack. Drizzle with honey before serving….these are delish served with vanilla ice cream too.

Related Recipes

Check out our savoury calzone recipes

Sweet Calzone Recipes – Strawberry Nutella Calzone and Nectarine, Mascarpone and Honey Calzone

Calzone Dough Recipe