Dessert Calzone

INGREDIENTS:
Pasta Frolla

300 grams (=2 2/3 c.) grano tenero (flour)
150 grams (= 2/3 c.) zucchero (sugar)
150 grams (2/3 c.) granina (oleo)
2 uove, uno intero, uno rosso
( = 1 egg + 1 egg yolk)
Keep the 1 egg white for "wash"
to seal and coat tarts.
1 limone, grattinata
(grated rind of one lemon)
1 pinch of salt
1/2 tsp. baking powder

Filling:

ceci (chickpeas)
1/2 tsp. baking soda.
Chocolate, chopped fine
Sugar
Grated lemon rind
Citron
red and green cherries
mint
2 eggs

DIRECTIONS:

For Pasta Frolla:
Mix ingredients,
Make into a ball and refrigerate.

For Filling:
Put ceci (chickpeas) in a bowl with lots of water and
1/2 tsp. baking soda.
Refrigerate overnight.
Drain some (most?) of the water, boil and put through a
food mill to form a paste, using some of the liquid
to soften as necessary.
To the paste add the remaining filling ingredients.
Roll out the dough.
Cut in circles or squares with zig-zag cutter.
Drop a teaspoonful of filling in the middle.
Fold and seal.
Fry in vegetable oil until one side is brown.
Turn over.
Drain on paper.