• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
She Loves Biscotti
  • Home
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Maria
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Christmas » Calzoni di Ceci: An Italian Dessert Calzone

    Calzoni di Ceci: An Italian Dessert Calzone

    December 14, 2024 , Updated January 10, 2025 Maria 74 Comments

    • Facebook
    • Reddit
    • Flipboard
    Jump to Recipe Jump to Video
    A Pinterest pin of Italian dessert calzone called calzoni di ceci filled with chocolate and chickpeas.

    Chickpea chocolate dessert calzone, aka Calzoni di Ceci, is a special southern Italian-fried pastry made during the holidays.  Rooted in Muro Lucano, my husband’s hometown, this Italian Christmas dessert is a cherished family tradition!

    Chocolate Chick Pea Calzoni aka Calzoni di Ceci

    I love traditions, especially when they come in the form of these Calzoni di Ceci.

    For nearly forty years, I’ve had the privilege of spending Christmas Eve with my husband’s family. And every single year, my sister-in-law, Angelina, makes her famous dessert calzone filled with a mixture of chocolate and chickpeas. That’s almost forty years of these delicious Italian pastries!

    In case you are wondering, they are similar to the caggionetti recipe found in the Abruzzo region of Italy.

    About ten years ago, Angelina invited me to learn how she makes them. I had wanted to do this for thirty years, but somehow, it just never happened—much to my embarrassment.

    One special weekend, my daughter and I finally learned how to make this family recipe from Muro Lucano… but I walked away with so much more.

    Freshly fried Calzoni di Ceci resting on parchment paper, golden brown and perfectly crisp, ready to be sprinkled with sugar. Following the passing of my mom, I finally began to understand and truly appreciate the importance of keeping family traditions alive.

    That’s why I started this blog. I wanted to document my family recipes and preserve those cherished traditions for generations to come. 

    Traditions aren’t just a link to the past—they’re a way to relive and create special memories with loved ones.

    A few years ago, my sister-in-law called me with an invitation I could not refuse. She was planning to make her calzoni. The chocolate filling is made on Saturday, and the assembly of the calzones takes place on Sunday. 

    The wheels were set in motion… I was super excited!

    That evening, as I fell asleep, my last thoughts were of chocolate-covered chickpeas (ceci is chickpea in Italian)… sweet dreams indeed!

    Jump to:
    • The chocolate chickpea filling 
    • Prepping the dough and filling
    • Time to fry
    • Tips 
    • FAQ
    • Fried Italian desserts
    • Recipe origins
    • Recipe
    A photo collage of the process to make the chocolate chickpea filling for the calzoni di ceci.

    The chocolate chickpea filling 

    The next morning, my sister-in-law was already up and waiting for me. She informed me that her daughter would also be participating in this event.  

    I was bursting with excitement! We began gathering the ingredients and in walked my lovely niece, along with one of her sons.

    As we weighed and measured and discussed all the ingredients that went into the filling, the doorbell rang and in walked yet another relative, not to make calzoni, but just passing by to give his best wishes for Christmas.

    At that particular moment, it was as though I had a vision of Christmas past. I remember family and friends dropping by my parent’s house just to have an espresso and whatever my mom was pulling out of the oven.

    The conversation was never hurried. It was always in the moment like it was this Saturday morning.

    Today, the conversation had a tone of appreciation and respect… and I was again reminded of all the effort our mothers and grandmothers made to have everyone gathered around the table, just enjoying a simple conversation and simple food. It really was beginning to feel like Christmas.

    Making the chocolate chickpea filling was a relatively short process.

    Start by draining and rinsing 1 can (540 mL or 19 fl oz) of canned chickpeas. Heat the drained chickpeas in a small pot of water over medium heat until warm.

    Add the following ingredients to a food processor while waiting for the chickpeas to warm up.

    • 60 mL (¼ cup) lukewarm espresso coffee
    • 40 g (½ cup) cocoa powder
    • 115 g (4 oz) dark or semi-sweet chocolate, roughly chopped
    • 125 mL (½ cup) honey
    • 30 mL (2 tbsp) chocolate hazelnut spread (like Nutella)
    • 30 mL (2 tbsp) rum
    • Grated zest of 1 orange

    Drain and transfer the warm chickpeas to the food processor.

    Then, blend until smooth and well combined.

    Transfer the filling to an airtight container and refrigerate overnight to allow the flavors to meld.

    Prepping the dough and filling

    The next morning, I had a rendezvous at Angelina’s house to complete the process.

    My daughter wanted to come too. And so, early Sunday morning, off we went!

    Five minutes after I walked in the door, my niece, Angelina’s daughter, came in yet again through the back door, this time with two of her sons by her side and armed with her stand mixer.

    It had been established during the conversation from the day before that we would bring these Calzoni di Ceci, into the 21st century. Instead of kneading the dough by hand, we were going to use the stand mixer.

    We had a lot of calzoni to make – and when I say a lot, I mean approximately 700 – this is some serious calzoni making!

    Don’t worry, though; the recipe I am sharing with you today will yield about 12 dozen. 

    A photo collage of the process to make the dessert calzone dough. The dough comes together in no time.

    In a large mixing bowl (of a stand mixer), measure or weigh 3½ cups (500 g) of all-purpose flour and mix it with 125 mL (½ cup) each of vegetable oil, white wine, and water—that’s it! Use the dough hook attachment and beat at medium speed until a dough ball is formed.

    A photo collage of the portioned chocolate filling to make the chocolate calzone.

    Let the dough rest for at least 30 minutes. In the meantime, we prepared our workstations.

    I was stationed at portionning the chocolate filling. I love using my medium scooper to portion the filling (16 grams) and then cut it in half to create equal portions (7-8 grams each), basically about a teaspoon of dough. 

    During this preparation, more reinforcements walked in through the door. This time, they took on the shape of Angelina’s daughter-in-law (armed with Tim Horton’s coffee!) and three of her small grandchildren. After some quick catching up, we returned to the business of making the calzoni.

    Chocolate Chick Pea Calzoni aka Calzoni di Ceci

    My sister-in-law showed us the pastry cutter with which her great-grandmother Felicia used to make the same calzoni di ceci over 100 years ago.

    She only takes it out of storage to make these little gems. We nicknamed this rustic pastry cutter Felicia. 

    In the process, another generation learned of pastry cutting techniques from a hundred years ago.

    A photo collage of the steps to fill the calzone with a chocolate filling.

    At this point, you need to roll out the dough. You can use a rolling pin, but using a pasta roller makes the whole process a lot easier. 

    • Start at level 1 and work your way up to level 4. The higher the number, the thinner the dough. 
    • Create two long strips of dough, approximately 6.4 cm (2½ inches) wide.
    • Place 1 teaspoon of filling at equal intervals along one strip. Cover with the second strip of dough.
    • Press around each mound of filling to seal, then cut into individual calzoni. 
    • Re-roll dough scraps and continue assembling.
    • Place calzoni on a clean tea towel while waiting to fry.

    It’s important not to have any air bubbles inside the wrapper as this might cause the wrapper to open, allowing the filling to escape into the oil (when deep frying) and making a mess.  

    Oh, and you need to make a little indentation on the top.

    Why?

    Because I was told, it’s tradition 😉

    We are halfway through this process and thank goodness the reinforcements just keep coming. This time, they were one of Angelina’s sons, wife, and daughter.

    Of course, Angelina’s husband was also around, which means that at this point, we reached a total of 14 people, making calzoni together. The more the merrier, that’s what I say!

    At this point, it’s just a matter of repeating the process.

    Chocolate Chick Pea Calzoni aka Calzoni di Ceci

    Time to fry

    Fill a large, deep pan with vegetable oil to about 5 cm (2 inches) deep. Heat the oil to 180- 190°C  (350- 375°F). Use a thermometer to ensure consistent temperature.

    Gently lower a few calzoni into the hot oil.

    After 15-20 seconds, flip and fry for another 10-20 seconds. They should be golden and crispy looking. When you get it at the right temperature, frying both sides takes less than one minute. 

    Remove the fried calzoni and place them on a plate lined with paper towels to drain excess oil.

    Just before serving, sprinkle your Calzoni di Ceci with either icing sugar or granulated sugar.

    The chocolate interior of a dessert calzone.

    The dough is beautifully crisp and not soggy, with a texture reminiscent of a thinner eggroll shell. The chocolaty chickpea filling is divine! 

    UPDATE: Since sharing this recipe, I’ve experimented with an air fryer version, and the results are incredible. These chestnut cookies also known in Italian as caggionetti come out perfectly crisp and delicious!

    Tips 

    • Maintain the oil between 180-190°C  (350-375°F). Use a thermometer to monitor the heat. If the oil is too hot, the calzone will brown too quickly. If it’s too cool, they’ll absorb too much oil and become greasy.
    • Fry only a few pieces of dough at a time. Overcrowding lowers the oil temperature, leading to uneven cooking and soggy treats.
    • These are best eaten the day they are made.
    Chocolate dessert calzone with icing sugar.

    FAQ

    Can I make the dough or filling ahead of time?

    You can make the filling ahead of time. Unfortunately, because of the high moisture content of the dough, I would not advise to make the dough ahead of time. 

    What is the best oil for frying calzone?

    Use a neutral oil with a high smoke point, like vegetable, canola, or sunflower oil. Avoid olive oil as it has a lower smoke point and a strong flavor.

    Can I bake the chocolate calzone instead of frying them?

    Yes! Preheat your oven to 200°C (400°F). Place the assembled calzoni on a parchment-lined baking sheet, brush with a little oil or egg wash, and bake for 15-20 minutes or until golden brown.

    Can I freeze this dessert calzone?

    Yes, you can freeze them, but the taste and texture won’t be as good as when freshly made. Allow them to cool completely after frying, then place them in an airtight container or freezer bag without adding any sugar. When ready to serve, thaw them at room temperature then bake at a low temperature to warm them up. Sprinkle with sugar and enjoy. Best if consumed within one month.

    Fried Italian desserts

    • Italian honey balls in a red bowl.
      Struffoli Recipe: Italian Honey Balls
    • A festive looking platter of honey drenched Caragnoli.
      Caragnoli: Italian Christmas Fritters
    • Stacks of crispy crostoli on a white ceramic dish, ready to be served.
      Crostoli aka Chiacchiere Napoletane
    • Italian Christmas Eve donuts on a white platter.
      Italian Fried Dough: Screppelle (frittelle)
    Family members working together to make calzoni di ceci.

    Recipe origins

    I know, I know—if you know me, you know I’m not a fan of frying. But for a few special recipes, I’ll gladly make an exception. Plus, it’s tradition!

    This recipe originates from Muro Lucano, in the Italian region of Basilicata, in the province of Potenza. A truly beautiful area of Italy. That is where my husband and his family grew up before immigrating to Montreal.

    I had an absolutely magical weekend making this chocolate calzone… after all, this is what Christmas is all about: spending time with the ones that mean the most to you!

    These are definitely a labor of love—so gather the family and make it a holiday tradition you’ll cherish for years to come!

    A Canadian Italian family making chocolate dessert calzone.

    Wishing all of you a very Merry Christmas, a Joyeux Noel and magical moments with the ones that you love!

    Buon Natale a tutti!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    ★★★★★ If you have made this dessert calzone, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    An overhead photo of Italian dessert calzone on a white platter.

    Calzoni di Ceci: An Italian Dessert Calzone

    Chickpea chocolate dessert calzone, aka Calzoni di Ceci, is a special southern Italian-fried pastry made during the holidays.  Rooted in Muro Lucano, my husband’s hometown, this Italian Christmas dessert is a cherished family tradition!
    4.93 from 13 votes
    Print Save RecipeSaved! Pin Rate
    Course: Dessert
    Cuisine: Italian
    Prep Time: 4 hours hours
    Cook Time: 45 minutes minutes
    Chilling time: 12 hours hours
    Total Time: 16 hours hours 45 minutes minutes
    Servings: 144 serving
    Calories: 32kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I’ll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    Ingredients

    The filling:

    • 1 can chickpeas 540 mL or 19 fl oz, drained and rinsed
    • ¼ cup espresso coffee 60 mL, lukewarm
    • ½ cup cocoa powder 40 grams
    • 4 oz dark or semi-sweet chocolate 115 grams, roughly chopped
    • ½ cup honey 125 mL, warm
    • 2 tbsp chocolate hazelnut spread 30 mL, doe example, Nutella
    • 2 tbsp rum 30 mL
    • grated zest of 1 orange

    The dough:

    • 3½ cups all purpose flour 500 g
    • ½ cup vegetable oil
    • ½ cup water
    • ½ cup white wine
    • confectioners’ or granulated sugar for final dusting

    Instructions

    The filling:

    • Heat the drained chickpeas in a small pot of water over medium heat until warm.
    • In the meanwhile, combine the rest of the ingredients for the filling in a food processor.
    • Drain the liquid and add the chickpeas to the food processor. Blend until the mixture is smooth and well combined.
    • Place in a bowl, cover with plastic wrap and refrigerate overnight, allowing the flavors to blend.

    The dough:

    • In a large mixing bowl (of a stand mixer) with the dough hook attachment, add the dough ingredients and beat on medium speed until a ball of dough is formed.
    • Place in bowl, cover with plastic wrap and let rest for at least 30 minutes.
    • Using a pasta roller attachment, pass some dough through the rollers at dial 1.
    • Keep increasing the dial number until you reach level 4. The strips of dough should be about 2½ inches wide.
    • Once you have 2 pieces of dough, place about one teaspoon of filling in the center of one strip at equal intervals.
    • Place another sheet of dough over the top and gently press together.
    • With a pastry wheel, form a free-form shape. It can be square or rectangular.
    • Continue making the calzoni using all the dough and filling.
    • Heat oil in a large pan and drop a couple of calzoni at a time. After 15-20 seconds, flip and fry for another 10-20 seconds. They should be golden and crispy looking.
    • Remove with slotted spoon and place a paper-lined tray.
    • Repeat process.
    • When ready to serve, sprinkle with confectioners’ or granulated sugar.
    • WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY IT IS TO MAKE THIS DESSERT CALZONE!
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Maintain the oil between 180- 190°C  (350- 375°F). Use a thermometer to monitor the heat. If the oil is too hot, the calzone will brown too quickly. If it’s too cool, they’ll absorb too much oil and become greasy.
    • Fry only a few pieces of dough at a time. Overcrowding lowers the oil temperature, leading to uneven cooking and soggy treats.
    • These are best eaten the day they are made.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
     

    Nutrition

    Serving: 1serving | Calories: 32kcal | Carbohydrates: 4g | Fat: 1g | Potassium: 16mg | Sugar: 1g | Calcium: 2mg | Iron: 0.3mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    I originally published this post on December 24, 2015, and republished it on December 14, 2024, with updated content and photos. Thanks for sharing.

    WANT TO SAVE THIS RECIPE?

    Enter you email below and I'll send the link to your inbox.
    PLUS, be the first to get newly published recipes!

    • Facebook
    • Reddit
    • Flipboard

    Filed Under: Christmas, Cookies, Desserts

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Bruno Mariotti

      December 16, 2024 at 11:28 am

      We are from Pescara Abruzzo. Mom would add clove ( Chiodi di garafono ) to the filling for a different flavor profile

      Reply
      • Maria

        December 16, 2024 at 12:44 pm

        Cloves and chocolate are such a great combination! I will definitely try this! Thanks so much for sharing Bruno!

        Reply
    2. Honey

      December 15, 2024 at 7:12 pm

      What CAN I SUBSTITUTE FOR nutella? we are allergic to hazelnuts.

      Reply
      • Maria

        December 15, 2024 at 8:48 pm

        Thanks for your interest. Great question! You can substitute Nutella with any chocolate spread that doesn’t contain hazelnuts or try using melted chocolate.

        Reply
    3. Lucia Vincelli Taddeo

      November 24, 2024 at 7:25 pm

      Hi Maria, I remember spending hours with my mom making calzonis. She was from Casacalenda in Campobasso, Molise, and a version of these ceci is also popular there as well as with chestnuts. The shape was a little different as the dough was folded over so they came out looking like semicircles. Thank you for this ‘modernized’ version, it certainly seems to be less labor intensive and motivates me to try them myself.

      Reply
      • Maria

        November 29, 2024 at 11:26 am

        Thank you for sharing such a beautiful memory! It’s amazing how every region in Italy—and even small towns and individual families—has its own unique take on beloved recipes like calzoni. The variations, from the ingredients to the shapes, are what make Italian cuisine so special and deeply personal.

        I’m glad this “modernized” version inspired you—it’s a little less time-intensive but still a nod to tradition. If you do give it a try, I’d love to hear how it turns out and how it compares to the ones you made with your mom.

        Reply
    4. Ada

      January 30, 2024 at 1:09 pm

      5 stars
      Ciao Maria come stai I would like to say that every year for Christmas I make the calzoncelli with my daughter the recipe has the same ingredients these calzoncelli they are from my husband home town he is from acerenza provincial di Potenza and every one loves them ciao Maria cisentimo

      Reply
      • Maria

        January 31, 2024 at 8:40 pm

        Grazie Ada! I am so happy to read this ♥

        Reply
    5. evelyn

      June 11, 2023 at 1:21 pm

      5 stars
      Very similar to the recipe I grew up with so many years ago.

      Reply
      • Maria

        June 17, 2023 at 9:20 pm

        Thanks Evelyn!

        Reply
    6. Jeanne Simonelli

      December 27, 2022 at 4:25 pm

      One of my memories of childhood in 50s in NY was my dad asking my mom to make those chocolate raviolis. This may be it….70 years later. We looked at a map and you are about 45 minutes from San Gregorio Magno, my dad’s village. I’ll let you know how they come out..with the modern tips.

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

    More about me →

    Subscribe and Follow

    • Facebook
    • Twitter
    • Pinterest
    • Instagram
    • YouTube

    STRAWBERRY RECIPES

    • Strawberries and ricotta in a dessert glass.
      Easy Strawberry Ricotta Dessert
    • Baked strawberries in a baking dish.
      Roasted Strawberries: From Ordinary to Amazing!
    • Lemons and fresh strawberries surround a white dish of macerated berries.
      Macerated Strawberries: A Simple Recipe
    • A close up of icy cold frozen strawberry halves set on ice.
      How to Freeze Strawberries: 6 Easy Steps!
    Banner of sites featuring She Loves Biscotti including Buzzfeed, Huffpost, etc.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 She Loves Biscotti INC

    Copyright © 2025

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. Read more