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Easter Calzone

Creme Egg, Mini Egg, and Mascarpone Calzone

When it comes to indulgent treats, Ooni ambassador Oli Mannion (@imtheonewhocooks) does not disappoint. An oozing chocolate calzone stuffed with Creme Egg, Mini Egg, and Mascarpone? Yes please. Make sure your chocolate is pre-chilled to obtain the perfect ratio of bite to ooze. 

Equipment
Small baking tray

Ingredients
Makes 1 small calzone

200g classic pizza dough ball
1 creme egg, chilled
8 mini eggs, chilled
1 tbsp mascarpone

Method
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Make sure the chocolate is refrigerated for at least 1 hour before using. This slows the melting process down so it holds its form until the dough is cooked. 

Fire up your Ooni pizza oven. Aim for 300-320˚C (572-608˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Stretch the pizza dough ball out to a small 8” and lay it out on your pizza peel. Add the fillings to the centre, then fold the dough over and pinch the edges shut with your fingers. 

Lay the calzone on a lightly greased baking tray and slide the tray into the oven. Cook for 2-3 minutes, turning the tray every 45 seconds or so to ensure an even cook. Check the calzone is puffed up and spotted with colour, remove the tray, and serve right away!

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