Nutella calzone

Serve these at
midnight for a
tasty treat. Dough can be used for pizza and breadsticks. Mix together quickly and store in the fridge for a day, or frozen for up to six months.

Dough

1 cup (250 ml) lukewarm water
1 pkg. (10 ml) active dry yeast
1 tsp (5 ml) sugar or honey

2 3/4 cups (625-750 ml) flour – all purpose or whole
wheat, or a combination of the two

1 tbsp (15 ml) olive or canola oil

1 tsp (5 ml) salt

Directions:

1. In a large bowl, stir together the water, yeast and sugar;
set aside for 5 minutes, until it’s foamy. (If it doesn’t
get foamy, either your water was too hot and killed the
yeast or it was inactive to begin with – toss it and buy
fresh yeast or try again!)

2. Add 2 1/2 cups of flour, oil and salt and stir until the
dough comes together. On a lightly floured surface,
knead the dough for about 8 minutes, until it’s smooth
and elastic, adding a little more fl our if it’s too sticky.

3. Place the dough in an oiled bowl and turn to coat all
over. Cover with a tea towel or plastic wrap and set
aside in a warm place for half an hour to an hour, until
doubled in bulk. If you like, you can let it rise more
slowly in the refrigerator for 8-10 hours.

Makes enough dough for two 10-inch pizzas, four to eight
smaller pizzas, or 18 breadsticks.

Calzone

1. Roll out a piece of
dough, pizza-style.

2. Spread with Nutella
and fold over to
enclose. Pinch the
edges sealed and
bake at 400°F for
20-25 minutes,
until golden.

3. Slice into fingers
and dust with icing
sugar; serve warm.