If you’ve ever eaten a calzone, then you’re probably just going to skip right through this introduction and on to the recipe. Because, NUTELLA CALZONE. But for the uninitiated, a calzone is an Italian preparation that consists of a folded salty bread dough filled with meat, sauces, cheese, and vegetables, baked to flaky golden perfection. Basically, it is a folded pizza. The dish originated in Italy and has now made its way across the globe thanks to globalization. And with its reach and popularity came a umber of variations in the original recipe. For example, this Nutella calzone.
A Nutella calzone is – as the name suggests- a traditional calzone but filled with Nutella or hazelnut chocolate in the center. And yeas, it oozes! So what are you still drooling for? Get up and get ready to devour some ooey gooey chocolate calzone!
Image: Jamie Oliver
Feature Image: Tastemade
Print Recipe Nutella Calzone Recipe
For the dough
Sieve the flour and 1 big pinch of fine sea salt onto a clean work surface, then make a well in the middle.
Combine the yeast, sugar and 650ml of tepid water in a jug, leave for a few minutes until it starts to froth, then pour into the well.
Using a fork, gradually bring the flour in from the sides and swirl it into the liquid. Keep mixing and incorporating the flour until it comes together into a rough dough. With clean, flour-dusted hands, work the rest of the flour into the dough, then knead until it forms a smooth, springy and slightly wet dough.
Place into a large flour-dusted bowl, dust with a little more flour, then cover the bowl with a damp cloth. Leave in a warm place for about 1 hour, or until doubled in size.
Spread the hazelnuts out on a baking tray, then place in the oven for 10 minutes, or until golden. Leave to cool completely.
Reserving a small handful of the toasted nuts, place the rest into a food processor with the sugar, then blitz to a fairly smooth paste.
Snap the chocolate into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat. Stir until melted.
Add the cream and 100g of butter, and then stir until smooth and combined. Fold in 1 big pinch of sea salt and the hazelnut paste.
Making the calzones
Knock back the risen dough, and then divide into 14 portions. On a flour-dusted surface, roll each portion out into rough 16cm rounds.
Spoon 1 heaped tablespoon of the chocolate mixture onto one side of each pastry round, then fold the pastry over the filling into a half-moon shape, crimping the edges to seal – they should look like Cornish pasties.
Melt a small knob of the remaining butter in a large frying pan on a medium-low heat, then add as many calzones as will fit, being careful not to break or pierce them.
Cook for 8 to 10 minutes, or until golden and crisp, turning halfway.
Roughly chop or bash the reserved toasted nuts.
Slice the calzones into wedges or halves, if you like, then serve straightaway with a few toasted hazelnuts scattered on top. If you have any leftover chocolate, melt it and drizzle on top. Repeat with the remaining calzones, serving as you go.