Chatham Fish and Lobster offers fresh Cape Cod seafood including fish, shellfish, live lobsters and clambakes. Dark Horse Beef & Deli Co. is a family owned business committed to bringing you the finest and freshest meats, cold cuts & cheeses available. Harney's stocks fine boutique wines, top shelf liquor and a large selection of beer and microbrews. Nata's Noodles offers freshly made pasta, prepared gourmet meals, delectable desserts and an extensive catering menu. Ring Bros. Markets offers farm fresh fruit and produce, groceries, unique specialty foods, warm fresh breads, fresh squeezed orange juice, a healthy salad bar and of course our famous gourmet fruit baskets. Spinner's Gourmet Pizza, Mexican & More!
 
 

      
Recipes


Chocolate Calzone

Serves 4

1/2 Lb.  Pizza Dough                                                                     
2 (15-ounce) containers Whole Milk Ricotta
2 cups Superfine Sugar                                                                   
1 Tbsp. Vanilla
3/4 cup Bittersweet Chocolate, melted                                 
1/2 cup Bittersweet Chocolate, chopped
Pinch Salt
2 Egg Whites, beaten until frothy

 

Preheat pizza stone in 450 degree F oven for at least 30 minutes. If not using a pizza stone, use a flat sided or upside-down cookie sheet. Place the ricotta in a bowl. Add 1 handful sugar and the vanilla and whisk well. While whisking, add in the melted chocolate, little by little.

On a lightly floured pizza peel or board, roll pizza dough out into 2 (12-inch) rounds about 1/4-inch thick. Spoon 1 cup of chocolate filling into center of each round. Plac the remaining chopped chocolate on top. Brush the edges of the dough with beaten egg white and fold each round in 1/2. Fold edges over as you would a piecrust and press to seal completely. Brush off excess flour from dough, brush with more of the egg white and sprinkle with sugar.

Slide chocolate calzone onto preheated pizza stone and bake for 30 minutes or until golden brown.

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 485 Route 134, South Dennis, MA 02660          Phone: 508-394-2244           Fax: 508-394-0121
 
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