Grilling these chocolate and ricotta filled calzones adds a subtle crisp to these treats. Perfect for outdoor entertaining.
Divide dough into 12 pieces. On lightly floured surface, roll each piece into 5-inch (13 cm) round.
In centre of each round, place 2 tbsps (30 mL) chocolate chunks, 1 tbsp (15 mL) ricotta cheese and 1 tsp (5 mL) chopped toasted hazelnuts. Fold dough over to create half-moon shape and pinch edges to seal.
Calzones can be made ahead; cooled and frozen for up to two weeks, then thawed before grilling.
Preheat grill to medium-high; grease grates well. Cook calzones for 2 to 3 minutes or until well-marked and set on bottom. Carefully flip over. Reduce heat to medium-low; grill, covered, for 5 to 7 minutes or until dough is cooked through. Transfer to rack and let cool for 10 minutes before serving.