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Tomato, pesto and mozzarella calzone

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  • Egg free
  • Vegetarian
  • No added sugar
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Make these delicious pizza pockets in just four simple steps. Filled with melted mozzarella, fresh tomato and basil pesto, they are a tasty treat.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Tomato, Pesto and Mozzarella Calzone on baking paper with knife


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Cut the remaining tomato into wedges. Serve calzone topped with tomato wedges and remaining pesto.

Calzone recipe

This traditional Italian dish is a fun way to get the whole family involved - kids love getting hands-on with the dough and filling and folding their own dinner. Calzone is basically a folded, filled pizza recipe that originated in Naples in the 18th century so people could avoid dropping toppings on themselves when eating pizza while standing in the street - an early version of the now popular ‘street foods’. The name calzone translates roughly to ‘pants leg’ - perhaps because the folded pizza saved your pants leg from being covered in toppings.

It starts off in a similar way to a regular pizza, with a basic dough spread with a tomato-based sauce and sprinkled with your chosen fillings and cheese. Then comes the difference - the calzone is folded over and sealed before baking, keeping the fillings safely inside. The flavours are the same as your favourite pizza but without the ingredients all out on display.

This recipe is so easy to create using a basic two-ingredient dough with a simple filling of store-bought pesto, grated mozzarella cheese and sliced cherry tomatoes that is fantastically fresh and allows the addition of any of your favourite flavours to suit your taste. With all your tasty fillings contained inside the dough, these calzones are perfect for an easy meal - whether you’re picnicking outside, or eating in front of the TV on weekends.

How to make calzone dough

Traditionally calzone is made with a basic pizza dough created from flour, yeast, sugar, olive oil and water. Yeast is used as a raising agent to give the dough a lovely light and airy texture with that slight chewiness that we all know and love. This method is great when you have a bit of extra time to allow the yeast to do its thing.

Some nights you just don’t have the time to make a yeast-based dough and let it rise. So ideal for nights like these, this simple dough recipe only needs two simple ingredients that you will most likely find in your cupboard and fridge at home, and doesn’t need proofing. With just self raising flour and Greek yoghurt you can create an easy pizza dough that’s perfect for beginners and makes a great calzone with a texture that will beat most store-bought pizza bases.

The best calzone fillings

Traditional calzone fillings are as wide ranging as pizza toppings - you can fill your calzone with pretty much anything you want. Your filling may be as simple as this cheese, tomato and pesto combo, or a more punchy mix such as pepperoni, mushrooms, capsicum and onions.

You can’t go wrong with classic pizza combinations like margarita (tomato sauce with mozzarella and basil), supreme (pepperoni, ham, green peppers, mozzarella, onions, olives and mushrooms) and ham and pineapple. Try variations like three cheeses (ricotta, mozzarella and parmesan), or ricotta and spinach - you can fill them with as many or as little flavours as you like. Try a breakfast calzone with eggs, cheese and ham or create a dessert calzone using chocolate, banana and any of your favourite sweet treats. There’s nothing to stop you from digging into a delicious calzone at any time of day.

Now get cooking

Now that you’ve created this simple tomato, pesto and mozzarella calzone, the calzone world is your oyster. If you have a little bit of extra time then you can create your next calzone with our basic homemade pizza dough recipe. Get inspiration for your next calzone filling from our ultimate pizza collection. For more Italian favourites, check out our Italian dinner recipe collection.

Nutrition Information


Energy: 3735kJ/894 Cals (43%)

Protein: 32g (64%)

Fat: 33g (47%)

Sat fat: 12g (50%) 

Carb: 111g (36%)

Sugar:  29g (32%)

Fibre:  6g (20%)

Sodium: 1137mg (57%)