Tomato, pesto and mozzarella calzone
Make these delicious pizza pockets in just four simple steps. Filled with melted mozzarella, fresh tomato and basil pesto, they are a tasty treat.
Serves
4
Prep
10m
Cooking
25m
Ingredients
- 3 cups (450g) self-raising flour
- 3 cups (840g) Greek-style yoghurt
- 250g vine-ripened cherry tomatoes
- 1⅓ cups (135g) grated mozzarella
- ½ cup (130g) basil pesto
Method
STEP 1
Place the flour in a large bowl. Add the yoghurt and stir until a soft dough forms. Turn onto a lightly floured surface and gently knead until smooth. Divide dough into 4 equal portions.
STEP 2
Thickly slice three-quarters of the tomatoes. Roll out 1 portion of dough between 2 sheets of baking paper to a 15cm disc. Sprinkle with ⅓ cup (35g) mozzarella. Arrange one-quarter of the sliced tomato over half the disc and top with 1 tbs pesto. Fold the dough over to enclose the filling and press edges together to seal. Repeat with the remaining dough, mozzarella and sliced tomato and 3 tbs of remaining pesto.
STEP 3
Spray a large non-stick frying pan with olive oil spray. Heat over medium heat. Cook the calzone, in 4 batches, for 3 mins each side or until golden brown and cooked through.
STEP 4
Cut the remaining tomato into wedges. Serve calzone topped with tomato wedges and remaining pesto.
Dietary Information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
