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Strawberry & Nutella Mini-Calzones

Ingredients
7g (1 sachet) dried yeast 3/4 cup (180ml) warm water 1/4 teaspoon salt 1 tsp caster sugar 50ml olive oil 2 cups (300g) plain flour strawberries, sliced finely nutella or other hazlenut spread egg or milk wash and caster sugar for glazing

Method
1. Proof the yeast by adding it to the warm water along with the salt and sugar. Ensure the water is not too hot or you may shock the yeast (test it against your wrist for a comfortable temperature). Cover with a tea towel and allow to sit for 5 minutes. If mixture bubbles, the yeast is alive and well and ready for the next step. 2. Add the flour to a medium sized bowl; make a well in the centre. Add yeast mixture and olive oil; stir to combine. 3. Turn dough onto a lightly floured surface and knead for about 8 minutes, or until dough is elastic and smooth to the touch. Place in a lightly greased bowl and cover with a tea towel; allow to sit for half an hour, or until dough has doubled in size. 4. Preheat oven to 220C (200C fan-forced/440F). Line a baking tray with greaseproof paper. 5. Punch down dough and knead for 1 minute. Use a rolling pin and, working on a lightly floured surface, roll out the dough until 5mm thick. Use a 10cm/4inch circular cutter to cut rounds from the dough. 6. Dollop a heaped teaspoon of nutella into the centre of the dough round and spread, leaving a 1cm border. Place strawberries on one half of the nutella. Fold into half and pinch the edges to join. 7. Brush the calzones with either lightly beaten egg, milk, or a mixture of both. Sprinkle lightly with caster sugar, then bake for 5-7 minutes, or until golden brown.

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