Beat together the nutella and cream in a bowl to combine and set to one side.
Open a neapolitan dough ball into a circle (you can use freshly made dough here but this works just as well with leftover or over proven dough!) slightly smaller than you would for a pizza as you don’t want it too thin!
Spoon over a couple of generous dollops of the nutella ganache and top with a handful of chocolates in the centre making sure to leave a border of around 4cm around the outside.
Fold the dough over towards you and use the butt end of a pizza wheel to stick the dough together all the way round- it should look like a classic calzone at this point!
Cut the excess dough away from the crimped edge so you’re left with a beautiful looking sealed parcel and pierce the top 2 or 3 times with a skewer to allow the steam to escape.
Turn a preheated, hot Roccbox flame down to its lowest setting before popping the calzone onto a floured peel and launching into the front third of the oven.
Bake for 2 1/2 – 3 minutes rotating and turning as required.
As the calzone comes out, you can dust over a little icing sugar for that extra festive feel and serve with whipped cream or ice cream (since it’s Christmas!!)