Using Jamie's recipe for homemade Nutella, this sweet take on an Italian calzone is a vital indulgence.


  • Dough

  • 1kg tipo 00 flour, plus extra for dusting

  • 1 x 7g sachet of dried yeast or 5g fresh yeast

  • 1 tablespoon caster sugar

  • Homemade Nutella filling

  • 350g hazelnuts

  • 100g golden caster sugar

  • 450g quality dark chocolate (70%)

  • 225ml double cream

  • 150g unsalted butter (at room temperature)


  • 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.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 737kj
  • Fat Total 40g
  • Saturated Fat 16g
  • Protein 13g
  • Carbohydrate 88g
  • Sugar 27g
  • Sodium 12mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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