Chicken, mushroom and cheese calzones
1 medium, finely chopped
½ medium, finely chopped
100 g, thinly sliced
1 clove(s), crushed
Cooked skinless chicken breast
2 cup(s), shredded (320g)
White self-raising flour
1⅓ cup(s), (200g), plus 2 tbs extra for dusting
99% fat-free plain Greek yoghurt
1 cup(s), (240g)
Light mozzarella cheese
Napoletana pasta sauce
140 g, warmed
1 x 3 second spray(s)
- 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.
- Preheat oven to 200°C. Line 2 baking trays with baking paper.
- 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.
- Place calzones on prepared baking trays. Bake for 15 minutes or until golden brown. Serve calzones with warmed pasta sauce for dipping.