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Chicken, mushroom and cheese calzones

Chicken, mushroom and cheese calzones

Total Time
1 hr 5 min
45 min
20 min
Made with a simple two-ingredient dough, these savoury turnovers are excellent served hot with a leafy salad, or equally as delicious eaten cold. Keep any leftover calzones in the fridge and pop into lunch boxes for a midday treat.


Brown onion

1 medium, finely chopped

Red capsicum

½ medium, finely chopped


100 g, thinly sliced


1 clove(s), crushed

Dried oregano

1 tsp

Cooked skinless chicken breast

2 cup(s), shredded (320g)

White self-raising flour

1 cup(s), (200g), plus 2 tbs extra for dusting

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (240g)

Light mozzarella cheese

140 g

Napoletana pasta sauce

140 g, warmed

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, capsicum and mushrooms, stirring, for 3-4 minutes, or until vegetables are tender. Stir in garlic, oregano and chicken and cook for a further 1 minute. Season with salt and pepper. Set aside to cool.
  2. Preheat oven to 200°C. Line 2 baking trays with baking paper.
  3. Combine flour and a pinch of salt in a large bowl. Add yoghurt and mix with a flat-blade knife to form a soft dough. Dust kitchen bench with extra flour. Knead dough on floured surface for 1 minute or until smooth. Divide into 6 even-sized balls. Roll out each ball on floured surface to a 17cm diameter circle. Spoon filling evenly over the centre of each one and sprinkle with cheese. Fold in half and press edges with a fork to enclose filling.
  4. Place calzones on prepared baking trays. Bake for 15 minutes or until golden brown. Serve calzones with warmed pasta sauce for dipping.


You could also use a frozen puff pastry instead of making your own dough for a quick prep option.