Calzones take two–dessert raspberry ricotta

What to do with a little extra dough?

When we made calzones the other day, I had that thought. Usually, I just roll out the leftover dough, throw on a little butter, cheese and garlic and have breadsticks for the kids. The breadsticks are tasty, for sure, but I was in the mood for something different.

Something sweet.

I rummaged through the refrigerator for ideas, here’s what I came up with–raspberry ricotta calzones. I mixed about 1/4 cup ricotta, a teaspoon or two of sugar, 1/8-1/4 cup of fresh raspberries and then stuffed the one calzone just as you would with the savory variety. Next time I’d also either add a few chocolate chunks or a healthy helping of fresh lemon zest. You can also brush the filled calzone with a little milk or heavy cream and a sprinkling of raw sugar before baking. Serve warm, leftovers will get soggy.

We split one calzone among the five of us to sample. If I were to make this for guests, I would make small, mini-calzones instead of large ones. I’d say a successful experiment!