Chocolate calzone

Party-perfect pud

Chocolate calzone

Chocolate calzone

Serves 14
Cooks In1 hour plus proving
DifficultyNot too tricky
Nutrition per serving
  • Calories 733 37%
  • Fat 43.3g 62%
  • Saturates 18.1g 91%
  • Sugars 19.4g 22%
  • Salt 0.2g 3%
  • Protein 16.4g 33%
  • Carbs 68.4g 26%
  • Fibre 6.8g -
Of an adult's reference intake
Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Method

Ingredients

  • DOUGH
  • 1 kg tip 00 flour , plus extra for dusting
  • 1 x 7 g sachet of dried yeast , or 5g fresh yeast
  • 1 tablespoon caster sugar
  • HOMEMADE NUTELLA FILLING
  • 350 g hazelnuts
  • 100 g golden caster sugar
  • 450 g quality dark chocolate (70%)
  • 225 ml double cream
  • 150 g unsalted butter , at room temperature
Tap For Method
Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. To make 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.
  3. 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.
  4. 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.
  5. 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.
  6. To make the filling, spread the hazelnuts out on a baking tray, then place in the oven for 10 minutes, or until golden. Leave to cool completely.
  7. 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.
  8. Snap the chocolate into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat. Stir until melted.
  9. Add the cream and 100g of butter, then stir until smooth and combined. Fold in 1 big pinch of sea salt and the hazelnut paste.
  10. Knock back the risen dough, then divide into 14 portions. On a flour-dusted surface, roll each portion out into rough 16cm rounds.
  11. 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.
  12. 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.
  13. Roughly chop or bash the reserved toasted nuts.
  14. 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.