Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 3 cups self-raising flour
- 1 3/4 cups Greek-style natural yoghurt
- 2 medium tomatoes, cut into 12 slices in total
- 1 1/3 cups shredded tasty cheese
- 1/2 cup vegetable oil
- 1packets 60g baby spinach leaves, to serve
- 1 lemon, cut into wedges
Nutrition per serving
4420kJ / 1060Cal
4420 Kilojoules or 1060 Calories
51% of daily energy intake*
Protein
33.2grams
Fat
67.2grams
Carbs
80.8grams
Sugars
9.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This calzone – made with a yoghurt dough stuffed with tomatoes and cheese – is a perfect handheld snacking option.
Method
Step 1 of 4
Place flour in a large bowl. Season. Stir in yoghurt to form a dough. Divide dough into 4 portions.
Step 2 of 4
For each calzone, roll a dough portion out between sheets of baking paper to a 20cm disc. Top half with 3 slices of tomato and ⅓ cup of the cheese. Fold dough over to form a semicircle. Pinch edges to seal. Repeat to make 4 calzones in total.
Step 3 of 4
Heat 11/2 tbs of the oil in a large non-stick frying pan. Cook calzones, in batches, for 2 minutes each side or until golden brown and cooked. Drain on paper towel. Top up and reheat oil between batches if necessary.
Step 4 of 4
Serve calzones with spinach and lemon wedges.
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