Bake a decadent gluten-free Nutella raspberry dessert calzone with chocolate-hazelnut spread, raspberry preserves, fresh berries, and a golden crust.
Rich, chocolatey, and filled with bright berry flavor, this Decadent Gluten-Free Nutella Raspberry Dessert Calzone Recipe pairs creamy Nutella with raspberry preserves and fresh raspberries inside a golden gluten-free crust. Each slice brings together chocolate-hazelnut sweetness, gently tart fruit, and tender baked dough for a dessert that feels special without requiring an elaborate filling.
Using homemade or store-bought gluten-free pizza dough keeps the preparation approachable. Raspberry preserves create a sweet fruit layer, while fresh raspberries add juicy pockets of flavor throughout the filling. The dough encloses everything between two layers, making one large dessert calzone that can be sliced into eight servings for family dinners, birthdays, or holiday gatherings.
Serve this Nutella raspberry dessert calzone warm after a short cooling period, when the filling is still soft but easier to slice. A light dusting of powdered sugar adds a simple finishing touch, while vanilla ice cream makes each serving a little more indulgent. With just a few filling ingredients, this dessert is an easy way to turn gluten-free pizza dough into something sweet.
Prep Time: 10 minutes
Cook Time: 35 to 40 minutes
Cooling Time: 10 minutes
Total Time: 55 to 60 minutes
Yield: 8 servings
Ingredients
1 recipe gluten-free pizza dough or 1 package store-bought gluten-free pizza dough, divided into 2 equal portions
1 cup Nutella
1/2 cup raspberry preserves
1 cup fresh raspberries
1 large egg, beaten, for brushing the crust, optional
Powdered sugar, for dusting, optional
Vanilla ice cream, for serving, optional
Directions
Step 1: Prepare the Oven and Baking Sheet
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Have the filling ingredients ready before rolling the dough so you can assemble the calzone without unnecessary handling. Divide the gluten-free pizza dough into two equal portions if it is not already divided.
Step 2: Roll the Bottom Crust
Roll one portion of dough into a large circle or rectangle about 1/4 inch thick. As an optional handling aid, roll the dough between sheets of parchment paper to help keep it from sticking.
Transfer the bottom crust to the prepared baking sheet. Handle it gently, supporting the dough as you move it. If small tears appear, press them closed before adding the filling.
Step 3: Spread the Nutella
Spread the Nutella evenly over the bottom crust, leaving approximately a 1-inch border around the edges.
Keep this border free of filling so the top and bottom layers of dough can be pressed together securely. An even layer of Nutella helps distribute the chocolate-hazelnut flavor throughout the finished dessert.
Step 4: Add the Raspberry Filling
Gently spread the raspberry preserves over the Nutella. Scatter the fresh raspberries evenly across the preserves.
Distribute the berries across the filling area rather than piling them in the center. Leave the dough border uncovered as you work so the edges remain ready for sealing.
Step 5: Cover and Seal the Calzone
Roll the second portion of dough into the same shape and size as the bottom crust. Carefully place it over the filling, lining up the edges.
Press the edges together firmly, then crimp them with a fork or pinch them with your fingers to seal the calzone completely. Check the entire perimeter for openings where filling could escape.
If using the beaten egg, brush it over the top crust. Cut two or three small slits in the top to allow steam to escape during baking.
Step 6: Bake Until Golden
Bake for 35 to 40 minutes, or until the crust is lightly golden and fully baked.
Gluten-free pizza doughs can vary in thickness and baking behavior, so check the bottom crust as well as the top before removing the calzone from the oven. The underside should be baked through rather than soft and doughy.
Step 7: Cool, Slice, and Serve
Allow the dessert calzone to cool for about 10 minutes before slicing. This brief rest gives the warm filling time to settle and makes serving easier.
Dust with powdered sugar if desired, then cut into eight servings. Serve warm with optional vanilla ice cream for a creamy contrast to the chocolate and raspberry filling.
Notes
Choose a sturdy gluten-free pizza dough that can support the filling without tearing. If preparing homemade dough, allow additional time for any mixing, resting, or rising required by that recipe. The listed preparation time assumes the dough is ready to roll.
Store-bought dough packages vary in size. Choose enough dough to make two matching crusts approximately 1/4 inch thick while leaving a 1-inch sealing border around the filling.
Fresh raspberries provide bright flavor and juicy texture. If substituting frozen raspberries, thaw them completely and drain away excess liquid before adding them to help prevent a soggy crust.
The steam vents are a useful part of the assembly. Make sure the slits go through the top layer of dough so steam can escape while the calzone bakes.
For an optional variation, sprinkle a few gluten-free mini chocolate chips over the raspberry layer before sealing. You can also finish individual servings with extra Nutella, fresh raspberries, chocolate curls, or a light drizzle of raspberry sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for approximately 8 to 10 minutes, or until warmed through.
Check packaged ingredients for appropriate gluten-free labeling and use clean preparation surfaces and utensils to prevent cross-contact.
