Creme Egg, Mini Egg, and Mascarpone Calzone

Name: Creme Egg, Mini Egg, and Mascarpone Calzone
Ingredients: Makes 1 small calzone; 200g classic pizza dough ball; 1 creme egg, chilled; 8 mini eggs, chilled; 1 tbsp mascarpone

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.

Activate Cooking Mode

This will enable your screen to stay on while you're cooking.

Method

1

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
2

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.
3

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.
4

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.
5

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!