Dessert Calzones
(Serves 8)

The same dough used for entrée calzones can be used to make an easy dessert.  This dough can also be used for pizza.

3 cups all-purpose flour
1½ teaspoons active dry yeast
½ teaspoon salt
1 cup warm water (130 degrees F)
1 tablespoon Filippo Berio Light Olive Oil
Non-stick cooking spray
2½ cups chopped dried apricots, peaches, pears, cranberries, or a combination
8 ounces of whipped low fat ricotta cream cheese   

Sift together the flour, yeast, and salt into a large mixing bowl. Slowly add the warm water and olive oil. Mix on low speed (or use a wooden spoon) until the dough pulls away from the sides of the bowl. Knead the dough lightly on a floured surface until smooth and elastic (3-4 minutes). Cover with a cloth and let rise 20-30 minutes.

Preheat oven to 450 degrees F. Divide the dough into 8 individual balls. On a lightly floured surface, roll balls into 5 to 6-inch circles. Place each dough circle onto parchment paper to keep from sticking while finishing the calzones. Spread 2 tablespoons (1 ounce) of whipped ricotta cheese on the lower half of each circle. Then, place even amounts of the dried fruit on top of the ricotta. Fold the top half down and seal (pinch or press w/fork). Make sure it is a tight seal. Place the dough on parchment paper on a cookie sheet sprayed with cooking spray.

Bake about 15-20 minutes until dough is light brown and slightly puffed. Remove from sheet and place on cooling rack.