COPPI'S CHOCOLATE-HAZELNUT CALZONES

FOR THE DOUGH:
1/2 cup warm water (110 degrees F, or slightly warm to touch)
1/2 cup warm milk (whole, 2 percent or skim)
1 (1/4-ounce) package active dry yeast
1/2 teaspoon salt
3 cups flour, divided, more if necessary
FOR THE FILLING:
3/4 cup Nutella chocolate hazelnut spread
Powdered sugar

TO MAKE THE DOUGH:
Put warm water and warm milk in large bowl and sprinkle in yeast. Let stand 3-4 minutes, then stir to dissolve. Stir in salt and 2 cups flour. Gradually stir in about 1 more cup flour, using only enough to form a soft, slightly sticky dough. Knead 5-10 minutes. Lightly oil bottom of clean bowl and roll dough in it to coat with oil. Cover with towel and set in warm spot -- 80 to 110 degrees F -- to rise for 2 hours or until doubled in bulk.

Punch down and knead for 1 minute. After rising, dough can be used immediately or formed into a ball, wrapped tightly in plastic and refrigerated, then brought to room temperature for baking.

TO MAKE THE CALZONE:
About 45 minutes before serving, preheat oven at its highest temperature, up to 500 degrees F. If you have a pizza tile, heat it in the oven.

Divide dough into 6 pieces. Roll each piece into a circle 6 to 7 inches in diameter, about 1/4-inch thick. Spoon 2 tablespoons Nutella in center, then fold dough into a half-moon over the filling. Pinch edges together and fold bottom edge over top, crimping to seal well. Place on an ungreased cookie sheet, leaving 2 inches between each calzone.

Bake until well-browned, 12-20 minutes, depending on your oven. Remove from the oven and sprinkle with powdered sugar. Serve immediately.

Serves 6
Source: The Butter Did It: A Gastronomic Tale of Love and Murder (Chas Wheatley Mysteries) by Phyllis Richman