Strawberry Chocolate calzones
If you’re having a kids’ pizza party, there’s no better dish to finish the event than a sweet calzone. I like to use my own homemade chocolate hazelnut spread, but if you don’t have any handy, a store-bought spread will also do the trick.
16-24 strawberries, hulled and sliced
½ cup chocolate hazelnut spread (see tip)
1 x quantity calzone dough
Icing sugar to sprinkle (optional)
150 g (1 cup) plain flour
150 g (1 cup) wholemeal plain flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon (half a 7g sachet) dried yeast
60 ml (¼ cup) olive oil
200 ml lukewarm water
- Makes 8
To make the calzone dough, sift the flours and salt into a large bowl and stir in the sugar and yeast. Make a well in the centre and add the oil and water. Mix to a dough, then turn out onto a well-floured surface and knead for 4–5 minutes, or until smooth and elastic. Place the dough into a large, greased bowl, cover with a tea towel and set aside to rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 220°C. Lightly flour two baking trays.
Turn the dough out onto a floured surface and divide into eight even-sized portions. Roll each portion into an oval shape (about 16 x 13cm). Spread 3 teaspoons of chocolate hazelnut spread onto half of each oval and top the spread with the sliced strawberries (use 2-3 strawberries per calzone). Fold over the other half of the dough and, using your fingers, press the edges together. Twist the edges to seal. Carefully transfer the calzones to the prepared trays.
Cook for about 15 minutes until golden. Serve as is, or with a light sprinkle of icing sugar (optional).
Tip: preferably use homemade chocolate hazelnut spread or, if you don’t have any on hand, you can use a store-bought spread such as Nutella.